Survival For Your

Family
The system
2015 --revised edition

By Sheryl Swanson

Table of contents
Page 2-3

Table of contents

Page 4

Introduction

Page 5-6

Barriers to preparation

Page 7

A believers responsibility in preparedness

Page 8-9

Why prepare?

Page 9-12

Personalize a disaster plan

Page 13-14

Medication alternatives

Page 14-15

Colloidal silver the antibiotic of the past and future

Page 16

Coconut The miracle oil

Page 17-18

A garden in your kitchen

Page 19

Make your own berkey style water purifier

Page 20

Storing and purifying water

Page 21-26

Nuclear disasters

Page 26-28

20 ways to prepare for a crisis/ disaster

Page 29

Emergency bug out Bag

Page 30

Basic emergency First Aid kit

Page 30-31

Advanced First Aid Kit.

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Page 32

Personal Hygiene Pack

Page 32-33

Preppers DIY cleaning products

Page 34

Homemade Laundry soap and fabric softener

Page 35-40

Long Term Food Storage System

Page 41-43

Equivalency of foods

Page 44-47

Ways to preserve foods

Page 48

Storing Water

Page 49-54

Meals In A Jar

Page 54-63

Storage system recipes

Page 63-64

Ingredients, How much to store

Page 64-65

Sources/ resources and web sites.

Introduction
This Information has been put together to be a guideline - to help you personalize
a survival program for YOUR family. It will give you the tools to begin and to
recognize areas where you can improve your familys chances of surviving a major
crisis. Information will do YOU no good unless you USE it and there is no better
time than NOW.
Survival preparedness is like having home or auto insurance. You dont expect
something bad to happen but if it does, you are protected. You have peace of
mind knowing you are covered just in case.
There is one indisputable scientific prediction to remember. It is not a matter of IF
there will be a major disaster that will affect YOU, but- WHEN. It is not my
intention to use scare tactics, but rather to educate and help families to face the
fact that we may be on our own to provide the Safety, Shelter, Food, and Health
for ourselves and family.
There are many possible scenarios that we may find ourselves in. This guide will
address many of them, and concentrate on the basics of Survival: Shelter, Food,
Water, and Health.
There are many Survival Courses out there, I know, as I have purchased some of
them and was disappointed with what I got for my money. It is my objective to
HELP people, not make money off them. This course is- Yours -- FREE.!!! My only
requirement is that you USE it, Share it, and do so - SOON !
Feel free to reprint or pass on the PDF file, to as many as possible. I only ask that
you do not SELL this information. If everyone shares it with 5 other families and
those share it with 5 more, exponentially-- hundreds of thousands of peoples lives
will be improved, if not saved. Sheryl Swanson.
sswanson789@ymail.com

email me for a link to the PDF , so you can pass this on to your friends.
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Barriers to preparing
When I say the words crisis situations, or Disaster, what comes to your mind?
Mass hysteria, Chaos, riots, people rushing around trying to save themselves?
Actually, studies of the Crisis Phenomenon have discovered that this is not what happens, in the majority of
cases. The immediate reaction, In fact, is just the opposite. Instead of mass hysteria, - people tend to -FREEZE.
The body and brain react much differently than you would expect. This can be referred to as negative
Panic.
People tend to lose their ability to make rational decisions. They will often do little or nothing to escape a
threatening situation. There are many examples of: plane crashes, terrorist attacks, and earthquakes, that
demonstrate this. Our brains just Shut Down.
Negative Panic, can be deadly. By freezing, we lose valuable time in escaping, or planning an escape.
Another form of negative panic is: DISBELIEF or DENIAL. This is often the first mental stage of dealing with
a crisis situation. We saw an example of this in the 1930s in Germany. Despite knowing that atrocities were
happening, only about 1 in 5 Jews fled the country, even though many had the means to do so.
The terrorist attack on 9-11 gave examples of negative panic. Even as the building burned, most people did
not react quickly. Some people actually took the time to shut down their computers!
Like most of you, I thought I knew how I would react in a crisis situation. But in reality, I didnt.
Even after several years of researching, prepping, and giving survival seminars, when it came to a real life
crisis, I responded very differently than I expected.
I was home alone August 2011 when the Ponderosa Fire started. About 1:30 pm, I smelled the smoke, saw the
odd color of the sky, & soon, saw large pieces of ash and burned leaves falling like snow. I started putting my
survival gear, food, and my pre-packed suitcase into our 5th wheel (just in case). I had called around and heard
that the fire was in the neighboring county. I felt secure that I would not have to evacuate. I was in denial even
though all the signs indicated that the fire was much closer. At 3pm, when my husband got home, we hitched
the 5th wheel to the truck. We decided that we should empty the items being stored in the horse trailer, in
case we needed to evacuate our miniature donkeys. While doing that, we began to hear a roaring noise. We
commented could that be the fire we are hearing? Still, we had no panic. Soon however, my phone rang,
and it was a recorded - reverse 911 call telling us that there was a mandatory evacuation for our area. We left
the unpacking of the horse trailer and I proceeded to start putting my cats into carriers. While doing so, I saw
several Sheriffs at our gate. I went out to ask them about the fire. They told me that they had just been 1
mile down our road and had to turn around because of the flames, and we must evacuate--IMMEDIATELY.!!
THAT GOT MY ATTENTION!!
Suddenly we went into panic mode and started throwing things into the car. In our Negative Panic we
forgot to leave food for the dogs, left a cat loose in the garage with no food and water, and forgot to lock the
5

house. We also failed to take some valuable items. We just loaded into the car and drove out the gate. When
we reached Highway 44 , there were sheriffs blocking entry back into our road. By this time I had remembered
the dogs and the cat in the garage, but they refused to let us go back.
NOTE: All the remaining animals were later rescued and our property was Providently spared.
This experience started me thinking about the relationship between-- crisis and our response to it.
Understanding how our brain and body reacts in a crisis situation is critical to our survival.
If we dont understand this simple fact, all of our physical preparation will do us no good.
Just knowing that the negative panic phenomenon occurs, can give us an edge. It enables us to recognize and
decreases the chance that we will freeze as a result of negative panic.

Normalcy bias
The next barrier to our preparedness is Normalcy bias.
The Wikipedia definition is: The normalcy bias, or normality bias, refers to a mental state people enter when
facing a disaster. It causes people to underestimate both the possibility of a disaster occurring and its possible
effects. This often results in situations where people fail to adequately prepare for a disaster, and on a larger
scale, the failure of governments to include the populace in its disaster preparations. The assumption that is
made in the case of the normalcy bias is that since a disaster never has occurred, then it never will occur. It
also results in the inability of people to cope with a disaster once it occurs. People with a normalcy bias have
difficulties reacting to something they have not experienced before. People also tend to interpret warnings
in the most optimistic way possible, seizing on any ambiguities to infer a less serious situation.
1. Our Attitude is the number one most important factor in survival. A very good book that shows how
important Attitude is to our surviving, is Mans search for meaning by Viktor Frankl. He was a
physician who survived several interments in Nazi concentration camps. I highly recommend that you
read this book !
2. Who do you trust? What advise do you take as credible, noteworthy, or applicable?
3. Why? If you are reluctant to trust advice, is it because you have Normalcy bias? Do you question
motives? Or do you check them out?
4. Where do you obtain the information to formulate your views ? (news broadcasts, reading material,
friends or relatives ?) How reliable are these sources? Do / can you trust them?

A Believers responsibility in disaster preparedness

What is the Christians duty in disaster preparation?
I have heard Believers say God has promised to shelter his people in time of storm or If the final events
have been prophesied, then there is nothing we can do about it any way. Another concept is that God has
promised to supply all my needs. While I strongly believe in these concepts, I dont think that they are an
adequate excuse for not preparing for hard times or disasters. Others, believe that crisis preparation, shows a
lack of Faith that God will care and provide for his people.
But, If we look at biblical concepts, we will see a pattern of preparedness.
The book of James, measures Faith by personal action.
Hebrews 11:7 states, By faith , Noah, being warned by God , of things not yet seen, moved with fear and
prepared an arkto the saving of his house Noah was given instructions on how to build an ark, and to
store supplies for himself and the animals, so that he and his family would survive. He did not know when the
calamity would come only that God had told him to-- prepare for it. When the flood came,-- he was ready.
His faith in God plus his preparedness, saved his family and preserved the human race. The Bible even
speaks of the parallels between Noahs day and today. Luke 17:26,27As it was in the days of Noah, so shall
it be in the days of the son of man-----Noahs Faith and actions should define present day believers
responsibility for spiritual and physical preparedness.
The famine in Egypt was also prophesied, but God led Joseph to prepare for it. As a result of his diligence in
storing grain , during the7 years of plenty, his family and many people in the nation were spared.
Proverbs 22:3 states a prudent man foresees difficulty and prepares for it, while a simpleton goes blindly
on and suffers the consequences.
Other places in the bible, such as in Psalms and Proverbs, provide additional advice on the need for
preparedness the New Testament parables include the parable of the faithful and unfaithful servants, The
10 wise and foolish virgins, showing the prepared and the unprepared.
1 Timothy 5:8 states a person who fails to provide for the survival of their relatives is worse than an
unbeliever.
Who will the masses turn to when a disaster strikes? Where will you turn? Will you be prepared thus be
able to help others? Will you use the knowledge that you have learned to teach others?
Ezekiel 33:6 tells us If the watchman see the sword come and blow not the trumpet, and the people are not
warned; if the sword come and take any person from among themhis blood will I require at the watchmans
hand.
As Christian believers and leaders in our communities, we should be standing in the forefront on these issues
and make disaster preparedness, and teaching the unprepared, -- part of our ministry.
7

Why Prepare?
Because you are reading this booklet means that you have a desire to be more prepared. YOU are the one
that your family will expect to have a plan and the answers. Preparation for a crisis is like having an Insurance
policy. You dont have it because you expect something bad to happen, but you can have peace of mind
knowing you are covered in case something does.
We can say with certainty that there will be more and stronger natural disasters: earthquakes, floods,
tornadoes, & forest fires. There is a great possibility that manmade disasters will also affect us. Major
terrorism attacks are becoming more frequent. The national debt is past the point of repayment, and reckless
government and personal spending rampant. There is no doubt that a financial crisis is looming, and
economic collapse is almost a certainty. Following that-- will be civil unrest and martial law.
Nuclear accidents, An EMP attack from a bomb or solar flare that would wipe out the electrical grid, could put
us back in the dark ages and change the way we live forever. Crisis is---- INEVITABLE. !!
We have been extremely fortunate in this country so far, but to count on that continuing, and not preparing, is
foolish. There are many people with their heads in the sand, in a continuous state of denial.
Whereas our forefathers were grounded in Self-reliance and Self-preservation, most Americans are now
incapable of caring for themselves. They are used to being told what to do. They are used to having the
government support them. They lack the basic physical skills of taking care of themselves. They are used to
running to the store several times a week for food and supplies. What if - there were none? What will happen
when people are unable to get their money out of the bank? What will happen when there is no food or water
available.?-- Desperate people will do desperate things!
SELF RELIANCE
To help myself prepare, I ask myself-- whenever I use an item- could I live without this? If not, can I make this
item myself? or should I stock up on his item.
This has led me to research, learn, and then reproduce many items. Examples: Soap Making, quilting, long
term food storage, water storage and purification, and canning/ freezing/ dehydrating.
50-100 years ago these were common practices in a household, but are now a lost art. We need to examine
our life style and practice getting along without a few of the creature comforts that we have become so
dependent on. Getting back to the basics will simplify our lives and at least make it possible to survive
without all the modern conveniences if we are forced to. Examples: Learning to bake your own bread-- now,
will make it easier when it becomes a necessity. Going without heat for a few days will help you to find
alternate ways to keep warm. Repair your torn clothing instead of throwing them away. Turn off your
electricity - one day a month- then try 2 days or more. You will see what your familys weaknesses are and
what areas you need to work on. It is a great way to prepare !

Nearly of all Americans are receiving some form of government assistance. What will happen if that stops?
When the financial crash comes, will you have a currency or items to barter with? Forget the worthless paper
bills. Have some cash stored away, preferably in Gold and silver.
Personal disaster scenarios- might include: loss of employment, Illness, or financial loss.
Other scenarios are grouped as:

Acts of God

Man Made

Earth Changes

Local/Regional

National

National/Worldwide

Earthquake
Flood
Fire
Hurricane
Storm/Ice/Snow
Tornado
Drought
Power Outage
Mud Slide
Tsunami

Government regulation/control
Martial Law
Food Shortages
Societal Breakdown
Civil Disobedience/Riots
Medical Emergency
Economic Emergency/Collapse
Major Accident
Terrorism Attack
Biological/Chemical/Radiological Attack
EMP - Electrical Magnetic Pulse Attack
Bombing

Catastrophic Weather
Asteroid/Comet
Pole Shift
Solar Flare/ EMP
Tribulation/Religious
Severe Earth Changes

Look at this list and check off the ones that could affect you, in your area. What would be your ability to
survive each scenario: For one week, one month, one year?

Personalize A Disaster preparedness plan.

Step # 1 in your preparedness plan is : TO HAVE A PLAN ! ( Dont just focus entirely on supplies.)
No two people respond to a crisis in the same way. You will not respond the same way you do in normal,
everyday life, neither will others. Remember that you will undoubtedly have negative panic, disbelief, and
denial and so will the people around you. Recognizing this will help you move beyond it and deal with the
problems at hand.
Learn how to deal with your own emotions in a crisis so that you can help others. Slow, Deep breathing helps
to calm you and helps to prevent Hyperventilation. It will send more oxygen to your brain. Recognize the
stage of Disbelief / Denial, so that you can quickly move past it.
Part of your PLAN is to-- Figure out which of the above crises are most likely to happen in your area and how
long might the scenario last? Start with those crises and figure, in order, which ones are the most important
for you to prepare for. Use those to break the plan down into the basic areas -water, food, shelter,

safety, sanitation and health.

Educate yourself. If you havent taken a first aid class, start there. CPR could also come in handy. You may
have to be the one your family or friends rely on, or are the first responder in your community. In a major
crisis situation, medical services, supplies and medications will be maxed out or unavailable.
Are you dependent upon someone else to get through an emergency? Will you be able to move about in your
area? ( Transportation). If communication is lost, you will need Ham radio, so that you will be able to
communicate with others. Look for a Ham radio club in your area and get started.
Stock up on first aid supplies. There are many internet sites that sell bulk supplies reasonably. Here is one of
My favorites : ( www.shopmedvet.com ) Acquire the first aid supplies, and sanitation items to keep your family
clean & healthy. Use the provided lists in this E book to make First Aid kits for your home, automobiles, and for
Bugging out. For people who cant shop on the internet or are just too busy, I make up kits of various sizes
and sell them to families at cost.
In a crisis, a lack of fresh water, food and sanitation will cause water and foodborne illnesses. What good will
all your stored provisions do, if you succumb to illness? Could you help protect your family in a pandemic? Do
you have pandemic supplies: Masks, gloves , protective clothing? Do you have a place to go, away from the
masses? Plan a place , and a route, that will keep you away from people as much as possible. Keep extra
gasoline on hand to take with you in an emergency. Those who get out of a disaster area within the first 15
minutes have the best chance of making it. Those who arent prepared and try to leave later, will be caught up
in the gridlock on the highways. Bicycles will be valuable if an EMP has taken out vehicles with electronics.

Step # 2- PROVISIONS. Make a list of areas that will help you be more self- reliant, and base your
provisions on these areas. Examples- Water, Electricity and food. Learn how to store and purify water
correctly. Learn how to make meals, how to stay warm / cool, without electricity. You may want to look into
a few solar panels or have generators and gasoline stored to provide electricity for the basics.
A solar oven: It cooks, bakes, and sterilizes water using the sun. The fuel is free ! I love my Solar ovens, and
use them often to save on propane. By experimenting with recipes and cooking methods now, it will be a
breeze when alternate cooking sources will be your main source of cooking.
For cloudy days a Rocket Stove can cook your food with a small amount of sticks. A great homemade rocket
stove can be made out of 21 Bricks. See the You tube demonstration by going to You Tube and search.
how to build a better brick rocket stove for $10. This stove can be indispensable for cooking outside.
I make cheap fire starters by saving; Dryer lint, paper from the paper shredder, shredded leaves, saw dust,
or any fine, dry combustible material. Using old cardboard egg cartons, fill and pack down each egg
compartment with your dry material. Melt old wax, candles, old crayons, or paraffin in a can, over a double
boiler or carefully watched low fire. Pour the melted wax over each compartment and fill completely. I place a
cotton ball on top and twist it into a wick for easier lighting. Cut the fire starters apart, after they are cool and
store in metal cans. Thrift shops and garage sales are a great place to find old crayons and candles, or have
friends save them for you.

10

Purchase a Dutch oven (cast iron pot and lid) and a couple Cast iron skillets. They are great for One Dish
Meals, hold the heat well, and are easy to use on the rocket stove or in a fire pit. Yard sales and thrift shops
are a great source for old cast iron cookware. Dont pass one by that is ugly, rusted or encrusted. They can be
restored like new! Just place it upside down in your oven and put the oven on the self-clean cycle. ( They can
also be put into coals in a fire pitor fire place, by pre heating it first over the fire, and removing it when the
fire is out, and pan is completely cool. When completely cool, put it into a sink; wipe with oil and steel wool to
remove any rust or debris left behind. Wash with soap and water, dry over heat and start the seasoning
process.( NOTE, This is the only time you Should ever again use soap on the cast iron.)
To Season the cast Iron, first apply oil to all surfaces. ( I use coconut). Wipe off the excess and put it upside
down into your oven for 1 hour at 350 degrees. Do this 3 times.-( apply oil, wipe off excess, and bake for 1
hour.) Your Cast iron will now be seasoned (nonstick surface.) If properly cared for they can last for centuries
and handed down to your children. Just rise with water, no soap, no dishwasher) after use and wipe out with a
paper towel. Dry over heat and put away. Re-season as needed .
Keep at least a 3 month supply of foods for your family. Have a variety of food on hand at all times such as:
convenience foods, emergency MREs( meals ready to eat) long term stored food, and some dehydrated/
Freeze dried- fruits and vegetables. Store bought canned foods such as soups, juices and milk, will come in
handy and provide variety and balanced nutrition. Rotating the foods (using the oldest first ) will keep a
constant fresh supply. When you use an item- replace it right away.
Keep a supply of garden seeds on hand for a year or two ahead. You may need to rely on a garden, when
produce is not available. Make certain the seeds you buy or save from your produce, come from Heritage, or
Heirloom varieties. Most of the Seeds now come from Genetically Modified or Terminator Seeds, which are
seeds modified to not reproduce. This makes the Corporations rich and society bankrupt. This is the reality of
farmers and of consumers today. Most all of our food and foods products come from these Genetically
Modified Organisms( GMO). They have been altered in ways that are proving to be detrimental to all life
forms. Research this topic and educate yourself on how we can stop this insanity !

Step #3- Safety--this area can be broken down into Personal safety, and Property.
It is not my plan to tell you how and what to store for personal protection, you can decide what direction you
want to go, according to your personal beliefs. Safety is more about Strategy, and a defensive plan. But unless
you train for personal defense, you might as well forget it.
Many times, all that is needed to deter someone it a very loud HORN. Air horns can be heard up to a mile
away and be up to 120 db. They are inexpensive and can be purchased on Amazon or at a marine supply. A
megaphone with a siren is also useful for getting someones attention, or deterrence.
Most of us think we need to make our homes into virtual fortresses, to keep the bad guys out. What you are
telling them by-- the tall fence, the locked gates, and barred windows, is, there is something in here which
needs defending. The idea is to make it hard for someone to get into our home without it looking like youve
done so purposefully. Beef up the hinges on doors, add extra deadbolts, and look your home over for other
11

areas that can be made more secure. Replace exterior doors that have glass in them. Depending on where you
live, you may want to have security bars put on low windows. Have plywood on hand - cut to your window
sizes to cover windows, if needed. However, none of our possessions and supplies are worth risking our life.
Extra Guns and ammunition can be stored underground if they are put into Mylar bags, and sufficient
amounts of desiccant packages are added to remove any moisture. Some people add an oxygen absorber
also. I would then put them into another water proofed container for further protection, and bury them in a
place not likely to be found.
Much of our personal safety depends on Attitude. There is a time for fight and a time for flight. There are
many examples of people dying for their possessions. In war torn countries the citizens have learned that the
best defense is obscurity. Poor people seldom steal from each other. They look for people who have
something worth stealing. If your home and property Scream PREPPER YOU will be targeted. If no one in
your area has electricity, and the light generated by your solar panels or generator is shining from your
windows, YOU will be a target. Use low voltage lights at night or none at all to lessen the beacon. Make
Blackout curtains from heavy fabric and line with black plastic. Tape them over the windows, to prevent the
light from shining through your windows. Purchase high intensity solar yard lights, to bring in after dark. They
provide an amazing amount of light with no batteries needed. Put them back outside in the morning to
recharge.
Your Water and food caches should never be stored all in one place in your home. Hide them in unlikely
places: False walls, behind books in a bookcase, under beds, above doors in closets. Be inventive. Boxes of
food can be stored in conspicuous places but labeled childrens toys, or old clothes. Of course food is best
stored underground where the conditions are better for long term storage, 55-65 degrees. Dig and bury your
buckets in several places where the ground is the driest. Place some old scrap metal just under the surface of
the ground, over your cache, so that if a treasure hunter comes by with a metal detector, they will find the
worthless junk. Store food in Mylar bags with oxygen absorbers, put into sealed buckets, then into steel or
plastic drums made waterproof by sealing the joints with waterproof calking. Be careful about giving away the
hiding places. Mark the locations if need be, to remind yourself where they are.
If your curbside trashcans have empty food containers, cans and leftover food, when everyone else is hungry,

you will be targeted. If possible, cook without drawing attention to yourself, such as grilling meat. If everyone
is hungry and the fragrance of food is wafting over the neighborhood-- you will be a target. The idea is to
look and act like those around you. Try not to draw attention to yourself or home.
Have some cash on hand hidden in a safe place. If an overnight Financial crash or a massive electrical grid
failure occurs-- you can forget going to the bank. If you followed the financial problems in Greece, you saw
people waiting for days, in long lines to finally get- pennies on the dollar of their investments. The new budget
bill passed in Dec. 2014 included a bill allowing the banks to bail In meaning that in a financial collapse
banks can confiscate your accounts. Having Physical gold and silver will give you a foot up when the dollar
devalues to nothing.

12

Medication alternatives.
Desperate times will call for desperate measures. In a crisis Children and adults will die of infections
without antibiotics. I advise Stocking up on some medications. I suggest that you try to get them
through a legitimate medical source, but, it may not be realistic in a survival scenario. I only
advocate stocking up on antibiotic alternatives, for a life and death scenario.
I have read numerous articles from the internet that warn consumers of buying medications from
foreign sources, such as Canada and Mexico. I am convinced that many of them have poor or no
quality control, are often counterfeit, and often have criminally motivated sales. So, please cross that
avenue off your prepping list. That leaves USA made animal medications, herbal alternatives, open
for discussion.
USP- (United States Pharmacopeia) approved veterinarian pharmaceuticals are often made in the
same manufacturing plants as human grade, and will contain the same ingredients. They are often
the same color, shape and markings. Every drug manufactured, sold or brought into the United States
is listed with the USP. Using the USP mark, helps to insure that the quality of the ingredients they are
supplying - meets manufacturing criteria. The USP stamp ensures that the ingredient meets its
claims for: purity, strength, consistent quality, and that the ingredients meet the ingredient
acceptance criteria. All of this FDA jargon translates: That if you see an animal drug labeled USP
pharmaceutical grade Amoxicillin, it is the same grade that your doctor would prescribe for you.
All drugs- (capsules, tablet or pill,) must be uniquely marked ( per FDA). Each capsule- with identical
color, shape and markings, must have the same ingredients. This aids in determining what someone
might have ingested in the case of a poisoning.
To be convinced, I looked at a capsule of FishMox 250 mg amoxicillin, that I purchased as an
animal antibiotic. It is imprinted with the words Westward 938. I went to this web site :
http://www.drugs.com/pill_identification.html and put in the identifying markings. Up came the
drug Amoxicillin 250 mg.
Veterinary antibiotics are sold on many internet sites that sell animal supplies. They can also be found
in aquarium stores. www.Thomaslabs.com -- is a pharmacist owned site that has a complete line of
veterinary antibiotics. My favorite is a company that is order my pet supplies from :
www.revivalanimal.com Some of the antibiotics available are: Ampicillin, Amoxicillin, Ciprofloxacin,
Erythromycin, Penicillin, Doxycycline, Tetracycline, and metronidazole. The antibiotic Ciprofloxacin ,
reportedly has a very long shelf life up to 10 years. It is a good broad spectrum choice to store.

13

Check expiration dates when purchasing antibiotics. Dont stock more than you can use up before
expiration dates. Please ! Purchase a copy of the latest PDR ,(physicians Desk Reference) which
contains every medication and its indications, dosing, risks, and side effects. ( A laymans edition can
be purchased on Amazon for less that $10.) Know for certain that you have taken the particular
antibiotic before and are NOT allergic to it, before using one. Make certain that the antibiotic you
use is the specific dose for the specific illness.
If we find ourselves without medical care, we may have to improvise strategies that we would not consider
otherwise. Without Pharmacies, doctors, and hospitals, It will be up to lay professionals to treat the sick and
wounded.
I have personally had excellent results using Colloidal silver. Read on to discover a great source of healing with
other natural remedies.

Colloidal silver
The antibiotic of the past and the future.
Colloidal silver has been around a long time. Centuries ago, its antibacterial properties were known. The
Greeks and Romans kept liquids in silver vessels and found that the ingredients didnt spoil. As late as the
1960s, it was still being used to put into the eyes of newborn babies, to prevent transmission of gonorrhea. It
was used extensively in the past century until antibiotics were discovered and became popular. There was no
money to be made with silver, but selling a patented antibiotic, billions were to be made. The use of Silver
became relatively obscure.
Our present day problems with antibiotic resistant strains of Super Bugs have once again caused a
resurgence of interest in Colloidal Silver. The overuse of antibiotics, shotgun approaches to treatment of viral
and bacterial illnesses, and the proliferation of antimicrobial household products, has brought about many
drug resistant strains. People are once again dying from bacteria that cannot be treated by antibiotics.
Colloidal silver may be our best chance for surviving the deadly super Bugs. The way silver works is quite
difficult to explain in this short article. There is also some degree of controversy on the how but not with the
results, which is what I will deal with here. To put it as simply as possible, Colloidal Silver disrupts one celled
organisms ( viruses, bacteria, yeasts, molds, and fungus) ability to metabolize oxygen, So, they are essentially
deprived of oxygen and die. On the other hand, the cells in our body have no damage from the silver. Silver is
non-toxic to mammals and all living things that are not one celled. There are no known interactions between
silver and other medications or herbs. And no possibility that bacteria will become resistant to silver.
Antibiotics also destroy the beneficial bacteria in our gut, which is not a problem with silver. Not only does
Silver kill bacteria, viruses and other one cell organisms, but it is a preventative when taken daily. It serve as a
boost to your immune system, lessening its load.
The over use of silver( drinking large amounts, but especially the improper making of Colloidal silver has one
side effect. That is a condition called Argyria. It is demonstrated by a blue tint to the skin and fingernails,
14

also known as the Blue Man syndrome. There have been only a few cases documented of this condition.
Each time it has been the result of improper use and poor quality silver produced by improper methods.
Colloidal silver can be used in animals and I have witnessed its effectiveness in fighting viruses in the exotic
cats that I raise. It is safe to put directly into the kittens eyes and noses. It lessens the time and the severity of
Respiratory viruses.
As a note of caution I want to stress the importance of purchasing your colloidal silver from a reputable
source. If you decide to make your own colloidal silver, DO YOUR RESEARCH !!!. Not all colloidal silver is
created equal. At best you would be wasting your money. You Tube is full of videos that show many different
ways to make a Colloidal Silver Generator. Some are downright dangerous. Most of them are ill-informed as
to the proper way to do it. Good colloidal silver should be CLEAR ! If it is yellow or any other color, pass it by.
You should not use tap water to make it, only distilled. You should not heat the water on the stove nor add
salt !
In a survival scenario, we will have to be self-reliant. We may have to be the first responders and doctors
for our family and friends. If you know how to make Colloidal Silver and can share it and your knowledge to
others, you will be a blessing to them.
Go to a reputable web site that is selling quality colloidal silver generators. Read their information and
compare it to their competitors. I did a lot of research before I purchased mine from www.SilverGen.com
they have much valuable information and I believe they have a quality machine that produces a quality
product. I purchased a tester from them and can test the PPM of the Colloidal silver that I produce.
Colloidal silver should be stored only in opaque glass containers, not plastic. It should be kept away from
sunlight and electrical appliances. The making of colloidal silver results in the particles of silver being
electrically charged and suspended in the water. Being too close to an electrical appliance can cause the
particles to lose their charge and the silver particles to fall to the bottom of the bottle.
An interesting booklet on colloidal Silver can be downloaded and printed out -by going to this web site:
www.soul-guidance.com/health/colloidal/silver2.htm
( A source for a colloidal Silver generator is in the resources on the last page.)
Buy some books on Herbal alternatives to medications. Take advantage of them to educate yourself.
You will then know which ones to buy for your own stockpile. This information could be invaluable if
medications were unavailable. There are many herbs that have time proven healing abilities.
Stephen Harrod Buhner has two excellent books titled Herbal Antivirals / Herbal antibiotics
Essential oils have a place in healing. Learn which ones have antiviral/microbial properties . Books on
how to use Essential Oils are available in book stores and on Amazon.

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Coconutthe miracle oil

My search began by looking for oil that had a long shelf life and that was healthier than the few alternatives
available for long term food storage. It ended with the discovery of Coconut oil. I ordered 5 books from
Amazon and studied them carefully. The more I read, the more excited I became! All of the books extolled the
health and physical benefits of coconut oil and coconut products. I had been using coconut oil in my
homemade soaps and lotions but I did not know of its cures in treating common health problems. A short
history lesson will explain why the Good News has been hidden so long.
Coconut oil got a bad rap back in the 50s, when studies on heart disease implicate saturated fats as a major
factor in heart disease. Dr. Ancel Keys came up with the theory that cholesterol was the cause of the
burgeoning rise in Americas heart attack rate. Somehow Coconut oil was lumped into the bad saturated fat
category and was dismissed along with the saturated fats from animal sources. Although saturated, coconut
oil is structurally, pharmaceutically and behaviorally different to any other natural oil or fat. The saturated
fatty acids are predominantly in the form of lauric acid, which are converted to monolaurin when digested.
Monolaurin is a remarkably beneficial substance which can boost your immune system and promote healthy
development of the bones and muscles. Besides that, lauric acid itself has been proven to raise good
cholesterol levels, or HDLs in the blood system, making it a cardio-friendly oil.
Numerous studies proving coconut oils health benefits were done as far back the 1930s by Dr. Weston Price.
He studied the indigenous Polynesian cultures whose diets for thousands of years were rich in coconut oils
and unprocessed saturated animal fats. Although 40-80% of their total calories came from these sources,
cavities and heart disease were rare. But as these indigenous peoples diets changed to include more
processed foods, so did their incidence of cavities and heart disease.
Soon these fats were replaced in the American diet, with Heart Healthy oils such as: corn, soy and seed oils,
and every commercial food producer jumped on the band wagon toutingLow Fat, Heart Health slogans in
their advertising. The Americans fell into line and bought into the Low Fat products. The oil companies
scrambled to produce a larger and more varied supply of seed and legume oils. Now studies are proving that
these oils are actually the cause of many health problems. Vegetable oils are now all Genetically Modified.
They have been highly processed using harsh chemical solvents in the refining process. When these oils are
heated to temperatures 300-450 degrees, they oxidize, turn rancid, and form Free Radicals which are known
to cause inflammation and other cancer causing properties.
Coconut oil is solid at room temperature. It can be made liquid by standing the container in a pan of warm
water - never microwave! The natural antioxidants give it a very long shelf life. As with any oil, they should be
stored out of direct sunlight. Coconut oil is not destroyed by moderate heat. The medium chain fatty acids
are very resistant to heat and even commercial oils heated to very high temperatures retain their MCFA's.
Coconut oil is one of the best and safest oils to use in cooking.

There are many ways to use coconut oil and incorporate it into one's diet. Since it is a stable cooking oil, one
can replace unhealthy oils in the diet with coconut oil. Since it is a solid most of the time at room temperature,
it can be a butter or margarine substitute for breads or for baking. Any recipe calling for butter, margarine, or
any other oil can be substituted with coconut oil. Coconut oil can also be massaged into the skin for external
applications.
Pick up some books on coconut oil. Do some research online. You will fall in love with coconut oil !
16

A garden in your kitchen.

Sprouting seeds for extra Survival nutrition.
Survival scenarios call for extra calories and nutrition. Some estimate as much as 3,000 calories a day, per
adult. You would have to take into consideration many factors such as: activity level , body mass, and whether
a sedentary adult or a nursing mother. In most survival scenarios it will not be easy to get proper nutrition,
plus all those calories. Sprouting seeds is an easy way to get fabulous nutrition.
Sprouts have gotten a bad rap from the FDA as a high risk food, citing them as a source of food borne illness!
This was aimed at the sale of sprouts, not sprouting your own. Any food can cause food borne illness if
improperly handled. Wash your sprouting jars in the dishwasher or boil them between uses. Wash your hands
before handling the sprouts and practice good sanitary measures as with any food.
Sprouts are inexpensive. A tablespoon of seeds will produce about a quart of sprouts.
Sprouts are Quick and Easy to grow. They will grow indoors in any season, and only take a couple minutes of
your time each day.
When you sprout, you are creating a garden in your kitchen without any digging, planting or weeding! In just a
few days you will have a nutrition packed harvest that will keep for days or a week in the refrigerator.
Sprouts are a complete nutrition-surpassing their nutritive value had they been cooked. Plus, all sprouts are
rich in vitamins ( especially B and C vitamins) , minerals, enzymes, and fiber. The nutritive value of sprouts can
be 1,200 % above its cooked value. Some sprouts such as Broccoli , have been found to contain a cancer
fighting / preventing compound called sulphoraphane.
They are tasty in salads, stir-fried, sandwiches, or even baked in breads.
There is no better source of antioxidants, than Sprouts! Antioxidants are our bodys defense against Free
radicals, and are essential for the proper functioning of our bodys immune system.
Examples of seeds for sprouting are: Alfalfa, Adzuki beans, Broccoli seeds, Mung beans, green peas, Garbanzo
beans, radish seeds, all different colors of Lentils, and wheat.
Important ! If you are planning to store seeds for sprouting, do not use an oxygen absorber in the container.
The require oxygen to remain viable to sprout. Seeds for sprouting may be stored in the refrigerator, jars,and
mylar bags. Keep them in a cool dark place.
Do not purchase seeds for sprouting from a garden store as they have been treated with herbicides and
pesticides. Try to find organic Sprouting seeds sold for the purpose of eating, or sprouting.

17

Easy sprouting directions:

1. Beginning the sprouting process in the evening, starts an easy schedule of checking them every morning
and evening. Place 2-3 Tbsp. of the selected seeds on a flat surface and inspect them. Discard any broken,
withered, or split seeds. Rinse the seeds/ beans in a strainer.
2. Placed the seeds in a quart jar and cover them, adding 4 times more water than seeds. Soak the seeds for 810 hours. Seeds germinate best if the temperature is - 70-80 degrees.
3. Place a doubled square of cheesecloth, clean nylon stocking or a piece of nylon window screen over the top
of the jar and secure with a rubberband or tie with string. A jar lid band can be used to hold the Screen. You
can also purchase lids with grids made for the purpose of sprouting.
4. To drain the water from the jar, turn it upside down over the sink with the lid on, and gently shaking it to
remove the water
5. Rinse the seeds by filling the jar full of water and turning it upside down (I like to rinse -2-3 times each
rinse.) Remove as much water as possible so that the seeds wont sit in water and rot.
6. Place the jar upside down on a plate or towel, and prop it against the wall or stationary object. Keep the
opening of the jar on an angle to allow air to circulate and water to drain.
7. Rinse the seeds twice a day to prevent mold from forming (in hot weather you may want to do it more
often) Drain the jar after filling it completely with water, and return it to its tilted position.
8. Inspect the seeds for growth as you rinse them each day. When the sprouts have reached the size you like
for eating, rinse thoroughly, and drain. Sprouts can be ready to use as soon as you see a tail(the root), or you
can let them grow as long as you want, allowing light to start the greening of the leaves, after a few days.
Green leaves start to sprout, usually after about 5 days. Sprouts ready to eat, should be kept in the
refrigerator and will keep up to a week.

Soakinging times:
Alfalfa seeds: 2 TBSP. 6-8 hours; Clover seeds: 2 TBSP. 6-8 hours; Broccoli seeds 2 TBSP. 10-12 hours; Lentils 1
cup soak 10-12 hours then eat; Fenugreek seeds soak c. 6-8 hours; Radish seeds 3 TBSP.6-8 hours; Raw
hulled sunflower seeds -soak 1 cup 6-8 hours then eat; Chia seeds- soak 1 cup- 6-8 hours then eat; Sesame
seeds soak 1 cup 6-8 hours then eat; Wheat berries soak 1 cup 10-12 hours; Rye berries soak 1 cup 10-12
hours; Mung Beans soak 1 cup 10-12 hours.
If you have grains , beans , or seeds in your food storage , try sprouting them-- Quinoa, Pumpkin or Sunflower
seeds, the variety is endless. My favorites are Mung Beans and Lentils. You too, will quickly become hooked on
the variety of tastes, textures, and ways to use your garden in the kitchen.
A few good sources for information on organic sprouting seeds, methods, or equipment are:

www.sproutpeople.com

www.sprouthouse.com
18

Make your own Berkey style water filter/ purification system.

To see a video on how to make this filter, go to You Tube and search Ceramic Water Filter do it yourself
This video is one of the better ones out there. Follow their directions.
This is a great system to have on hand in case of an emergency. Water hauled from a river or creek should be
run through a cloth first to remove large particles of debris, and then poured into the top of the filter. If you
dont like using plastic for your container, find cheap stainless steel stock pots. Amazon has 20 quart stainless
steel stock pots for $25.00. However the top pot would need to be able to sit on the lid above the bottom
container. In order to do this the lid must be fairly flat or turned upside down so that the handle is on the
underside. You still have the problem of drilling the holes through Stainless steel instead of plastic. It can be
done but requires more skill.
You can purchase the Berkey water filter replacement filters from their web sitewww.berkeyfilters.com
They are about ($100.00 for 2).
The ProPur ProBlack-D high proformance replacement filter are available at www.propurusa.com , or on
Amazon.( around $100 for 2 ) I love the fact that they are impregnated with silver which kills bacteria, viruses,
yeasts, molds, & fungus. They also have Charcoal in the filter - A great combination. Each filter is good for
purifying 3,000 gal. so the 2 should do 6,000 gal. which figures out to be about 2 cents a gallon . If you need a
smaller size filter, use smaller buckets and only one filter. Save the second one as a spare.
ProPur has come out with their most advanced filter called: ProOne G 2.0. It is a new improved filter that will
remove: Glyphosate, Monochloramines, pesticides, herbicides, and Fluoride, in addition to all the other
things that the ProPur D removed. This filter also raises the PH of your water to 9.5. They are available in 3
sizes from-- $129 -$149 for a pair.
If time is an issue, just order one of their Stainless steel units I own and love the ProPur King, It has the new
filters already in it. The filters will need to be cleaned approx. every 6 months of regular use. Handle them
gently- they are breakable!
Skip the cheap white ceramic candle water filters that some You Tube videos are using. They only filter the
water, not purify. You would still have to purify the water by adding chlorine or other chemicals.
List of items needed to build a Water purification system out of 2 buckets:
(2-) 5 or 6 gallon food quality buckets with 2 lids ( I like to use the Gamma screw on lids)
(2) Propur ProBlack-D , BR, or ProOne G 2.0 : Or Black Berkey replacement filters.
(1) Spigot. Available on amazon or from brewery supply stores. The Propur web site sells a stainless steel one
for $20. Amazon has good quality plastic for around $6-$10. You will need to make certain the spigot has a
washer on both sides to prevent leaks. Tip: On Spigot placement- drill hole the exact diameter of the spigot
stem-high enough so that the spigot wont hit on the cabinet or table that it is placed on.
19

Drill and 2 sizes bits(One for filters and one for the spigot )Follow drilling and placement holes instructions
on the above You Tube video, using the diameter of filter base to mark and drill holes.

Storing water
We can live for several weeks without food but only days without water. Pure water is necessary for all
aspects of our daily life and until we are without it, we dont appreciate turning on the faucet and having fresh
water come out. In a survival situation, It becomes critical to know where your water source will be. So, start
thinking about it ahead of time. If you have city water, it may not be available or may not be safe to use. If
you have a well, and there is no electricity, how will you get the water out? If there is no gas to run your
generator, how will you run your well pump? Survival- demands that plans be thought through ahead of
time. Dont wait until it is too late! Water can be stored in plastic 55 gallon barrels. Most city water supplies
already have added chlorine. If your water is bacteria free when you store it, you probably wont need to treat
it further. 1 tsp. bleach is sufficient for 5 gallons of water from other treated sources.
Boiling is another way to purify water. Boiling for 3-5 minutes will be effective against most microorganisms.
Other impurities may still remain, such as chemical contaminants.
Store your water on a north side of house or garage. The containers should be painted black, if they are clear.
This will slow down the growth of algae. You will need 2-3, 55 gallon barrels per person, per year, just for
eating and drinking.
1. Boiling is another way to purify water. Boiling for 2-3 minutes will be effective against most
microorganisms. Other impurities may still remain, such as chemical contaminants.
2. The CDC recommends adding Chlorox bleach (sodium Hypochlorite) to contaminated tap water8 drops
per gallon, for clear water,( 2-3 drops per quart) 16 drops for cloudy water. mix well and wait for at least 30
minutes before drinking. The problem with using chlorine bleach to disinfect water is that it has a short shelf
life. Not understanding this can jeopardize your health in a survival situation. Chlorine degrades over time.
When stored between 50-70 degrees for 6 months, it will lose about 20% potency each year until it is total
degraded. If stored at temperatures higher than 70,or subjected to freezing, it will degrade even faster!
3. Calcium hypochlorite high test 68- 78%. Many people dont realize that there is another solution that has
a long shelf life. Calcium Hypochlorite is a powder, and it remains potent for a long time-- if undiluted.
It is known as pool shock and can be found at pool suppliers. When I searched for it, however, I found many
brands that had other ingredients such as Algaecide and anti-fungals Things that you definitely dont want in
your drinking water. So read the label and if you cant find it go to a pool supplier and ask him to order you
some Calcium Hypochlorite for purifying drinking water. It should say NSF approved (National Sanitary
Foundation). Only mix it as you need it,- a gallon at a time. Make certain that you use a sturdy plastic jug and
lid- that you can label with the date you made it and what is in the jug. Store it out of reach of children and
pets. One pound of Calcium Hypochlorite will treat 10,000 gallons of drinking water at 5ppm, way more than
you would need. One tsp. dry chlorite will purify 200 gal. water. 1/4 Tsp will purify a 55 gal barrel of water)
Calcium Chlorite needs to be stored properly. If it gets wet it can give off chlorine gas. It can corrode metals.
Keep it away from petroleum products ( it can cause a spontaneous ignition) Mix and use in a well ventilated
20

area. It needs to be mixed properly using basic safety precautions. The 1:10 solution will kill bacteria and
viruses -even Ebola! Use the 1:100 dilution to disinfect drinking water, and clothing and supplies. ( regular
bleach)
Follow these steps to make a Calcium hypochlorite Stock bleach solution.
See internet articles such as : (emergencyhomepreparation.org)
Use tsp. powder to 1 gal. water. This will make the 1 :10 solution or 1 teaspoon powder( .25 ounce)
dissolved in 2 gallons water ( Handle carefully as it is very caustic, this is now bleach solution.)
Use this as you would liquid bleach.- To purify drinking water add 8 drops (of 1:10 sol.) to 1 gallon of water,
now it is 1:100 dilution. (Stir well and let it sit 30 minutes before drinking.) If water is cloudy , double the
amount-to 16.
Iodine tablets are reportedly more effective than chlorine against Giardia, a parasite commonly found in
streams. As with bleach, wait at least 30 minutes before drinking. Use 12 drops of Iodine per gal of water to
disinfect. ( pregnant or nursing mothers or people with thyroid problems should not drink water with iodine.)
1. To clarify water. If the water source has become polluted or is cloudy, It should be passed through a filter.
It should be allowed to settle, then the clear water on top, drawn off. Then treated with Chlorine or
Iodine. Invest in a good water filter such as the Pro Pur, or Berkey gravity filter as you may find the
necessity to be using water that will need filtering. Water for bathing can be purified with chlorine. Water
for flushing toilets and washing clothes need less sterilization. Filtered water is not purified water. For
drinking or cooking-- it must be purified.
2. Store water away from heat and light if possible. Some containers may also require protection from
freezing. Store water in the house only if it would not damage the home or apt. should it leak. Containers
should be emptied and refilled yearly.
3. Amounts to store: 14 -20 gallons per person is the minimal amount recommended to store for a 2 week
emergency. This is the bare necessity for drinking and minimal cleaning. -If you have room to store
more, you will want to. You may want to consider that you might need to transport some of your water to
and from a water source. 5 gallon containers are about as large as you would want to carry. -15 gal.
containers if you have a cart or wagon to wheel them. 2 liter pop bottles and heavy plastic juice bottles
make good storage containers that can be tucked into small areas. Do not be tempted to store in milk jugs.
They are difficult to sterilize because of the milk residues, and are made to be bio-degradable, and start
breaking down after 6 months.
4. Start storing water NOW, because in an emergency it becomes critical. You cant afford to overlook
WATER -in your survival preparedness. Purchase or build your own Filter/ Purifier.

21

Nuclear disasters
Lets take a closer look at Nuclear scenarios. This is an area of preparation that has been neglected, and
unfortunately, the Recent Fukushima Nuclear disaster has already put millions of people at risk in our own
country. I will address some of the more important issues here.
If a nuclear accident happens, (a Bomb, nuclear spill, or a dirty bomb attack)Assume that it includes
radiological or chemical agents. You should move away from the blast area as quickly as possible.
Travel downwind to your left or right of the blast, covering your face to avoid breathing any potential
radioactive contaminants. When you reach a safe location, Take your clothes off outside, and Shower as soon
as possible.
Every survival kit should contain a supply of Potassium Iodide tablets. (Chemical abbreviation is: KI )
What does KI do?
Following a radiological or nuclear event, radioactive iodine may be released into the air and then be
breathed into the lungs. Radioactive iodine may also contaminate the local food supply and get into the body
through food or drink. When radioactive materials get into the body through breathing, eating, or drinking, we
say that "radiation contamination has occurred. In the case of internal contamination with radioactive iodine,
the thyroid gland quickly absorbs this chemical. Radioactive iodine absorbed by the thyroid can then injure the
thyroid, causing thyroid cancer. Because non-radioactive KI acts to block radioactive iodine from being taken
into the thyroid gland, it can help protect this gland from injury.
What KI- cannot do is also important. KI cannot prevent radioactive iodine from entering the body. KI can
protect only the thyroid from radioactive iodine, not other parts of the body. KI cannot reverse the health
effects caused by radioactive iodine once damage to the thyroid has occurred. KI cannot protect the body
from radioactive elements other than radioactive iodine - if radioactive iodine is not present, taking KI is not
protective.
As soon as radioactivity is suspected, you should take KI. The government has stockpiled supplies Potassium
Iodide tablets to dispense to people living within a 20 mile radius of a nuclear reactor. But the question
remains, will you be able to get yours in time?-- Dont risk it! Have at least a 2 week supply on hand for each
adult and child. The FDA recommended dosages are listed below. One dose every 24 hours.
Age 18- up.----130mg daily. 1 whole tablet
Age 3-18--------65mg daily. (1/2 tab.) (adolescents approaching adult size should receive an adult dose.)
Age 1 month-3 years---32mg. daily ( tab.)
Birth to 1 month---16mg daily. (1/8tab.)
Potassium Iodide tablets may be purchased online. Be certain to check the expiration date, as you will want it
to last for at least 5- 7 years.
22

NOTE: you will notice on some web sites, that Potassium IODATE (KIO3), is available.
This is Potassium Iodide that has had an Oxygen molecule added, which gives it a long shelf life.
KIO3 is not bitter, which means that children can take KIO3 with less difficulty than KI. This is extremely
important as children are the most susceptible to the harmful effects of Radioactive Iodine. Therefore the
possibility of children being unable to-- take the pills or keep them down, is dangerous.

However the FDA has not approved KI03. Even though the WHO ( world Health Organization ) stores
KIO3. So if that is important to you- then stick to KI.

Fukushima radiation disaster

The Magnitude- 9.0 earthquake and resulting tsunami on march 11, 2011 was only the beginning of the worlds greatest
nuclear disaster.
The nuclear meltdown of T E P C OS( Tokyo Electric Power Co.) Fukushima Daiichi nuclear plant, is not over, but in fact
is just beginning. This article is about the greater monster the events released on that day. This Monster will not kill
10s of thousands as did the earthquake and resulting Tsunami did, but millions--- now and in the generations to come.

What really happened ?( layman terms)

The earth quake damaged the Fukushima reactors, followed by the Tsunami which flooded the reactors with ocean
water. This wiped out the cooling systems to reactors # 1, 2, & 3. Without the cooling system, the rods in the chambers
over heated and caused a- - 100% complete meltdown in all 3 reactors, and resulting explosions. These explosions
released massive amounts of radiation and radioactive hot Particles. Reactor # 4 houses the spent fuel rods and a
nuclear fuel pool on the roof. Its damage came from a hydrogen explosion which caused the rods to be exposed the air,
and they are releasing radiation to this day. After much denial, TEPCO has now admitted that reactors 1,2,3, have
melted down and that the rods are melting down through the earths mantel. This is contaminating the soil and
groundwater table. Tons of radioactive water used in cooling the reactors has been pouring into the Pacific Ocean for
several years now, and already fish are showing up on the west coast with unacceptable levels of radiation. We will
continue to see the effects of this disaster for many years to come.

What is radiation contamination?

Radioactive contamination cannot be seen, or felt. It has no scent, odor or taste. Once released, it can travel
through walls and defensive barriers. It can seep into soil, and water. It takes to the wind and can travel like
pollen, for thousands of miles, for days, weeks , or years. It often returns to earth in the snow or rain.
Ionizing radiation originates from a radioactive source. Exposure to radiation causes damage to living tissue.
High doses, cause skin burns, radiation sickness, and death. Low, but persistent doses result in cancer tumors
and genetic damage. Some of the components found in radioactive fallout are: radioactive Iodine, Cesium 134,
& 137, Plutonium, and Strontium 90. Many of these elements have a very long life and can remain in the
environment for hundreds of years. They can enter the body through: skin, respiration , & ingestion.

23

Experts state, There is NO safe threshold for radiation. With time even low doses; maims, lowers life
expectancy, and causes birth deformities. Its effects are cumulative. Once breathed into the body Hot
particles are not easily detected, but irradiate surrounding tissues ,causing cancers.

The cover up
After Japans disaster, the government claimed its nation to be Safe from contamination, They also raised
the accepted level of radiation for children from the equivalent radiation dose of 1 milisievert to 20.( the
same level as an adult power. Increased levels of cancer especially in children are showing up in Japan.
In the USA, the main stream media has been mostly silent as to the threat from Fukushima from the start.
Inaction and ignorance was shown by our own trusted authorities: UN, IAEA, WHO, NATO, and the US
Government. The coziness between these authorities and Nuclear Energy , hints at a sinister relationship, and
goes a long way in explaining the negative information put forth and suppression of news.
The U.S government failed to warn its citizens of the possibility of fallout reaching our shores. In fact our
president went on television and reassured the citizens that there was no need for concern, Also that there
was no need to take precautions. CNN and BBC cited reassurances that there was no more exposure than
having a Cat Scan. Both the Right and Left media, trying to quell any alarm, gave reports that the radiation
would never reach our shores in America. We now know that those statements are untrue.
TEPCO raised no immediate alarm to the Japanese public. In an emergency meeting of the leaders, the
decision was made that the mass panic and chaos, would be worse than the disaster itself, to try and
evacuate the 30 million people in Tokyo. This decision was not made out of public health concerns, but rather
maintaining Calm and normalcy in the nation.
The people of Japan were also told that IF any radiation was present that it was such a low concentration as
to be unworthy of concern. Dis-information, censorship of the news, and cover up, was given out by Japans
and our own government. This led to a shutdown of any negative news about the disaster.

Comparisons between Fukushima and Chernobyl

Comparing Fukushima with the 1986 Chernobyl health disaster: To date-- Chernobyl has an estimated 1
million people killed worldwide. It was only a partial meltdown while running at low capacity. It was also in a
secluded area without a large population nearby. Fukushima was running at full capacity and had 3 complete
reactor meltdowns while running at full capacity. Scientists rate Fukushima as 10 times worse. Tokyo is only
250 km distance away, with 30 million people !
The food produced near Chernobyl was banned for 1 year, while Japans residents were encouraged by
television ads, to keep eating the produce! It has not taken long for symptoms of radiation poisoning to show
up in the Japanese people. Already the classic symptoms are showing up in women , children, and the elderly.

24

How does this affect us ?

The plutonium laden water is still entering the Pacific Ocean. It is projected that it will take 5 years for the
radioactive plutonium and other radioactive elements to encompass the whole Pacific Ocean. Blue Fin Tuna
are showing upon our California coast with radioactive elements in their bodies. Dead fish are washing up on
our beaches with signs of radiation poisoning. Dead seal pups are found with ulcers. Pictures of hundreds of
dead whales on Japans beaches are on the internet.
NO PRODUCT from the pacific ocean should be considered safe. Yet, little or no warning has been issued, to
warn consumers.
The New York Times had an article that reported that 200 tons of radioactive liquid is still being dumped into
the ocean daily. Off shore testing has shown more than 300 times the amount of radioactivity, than the
standard. Fukushima radiation has ridden the Pacific Jet Stream landing in North America, and breaching all
parts of the Northern Hemisphere. Still no initiative has been taken by our government to warn us of the
traveling onslaught. What little information has gotten out, has been produced by other countries media.
Already You Tube videos abound with pictures of mutated plants and animals from states such as Michigan,
Ohio, and Oregon. Radioactive rain has fallen in such places as: Ottawa Canada, Devon England, North
Carolina USA. Many citizens have been exposed to radiation and dont know it. A worldwide public heath time
bomb is set to explode in 5-10 years.
It is up to each and every one of us to educate ourselves on the dangers that lay before us. Gone is the day
where we can sit back and trustthat the information we need will be provided. Contrarily, to borrow a
good motto from Claud Cockburn : Never believe anything until it has officially been denied ! Here is a link
to an hour long video, from which I garnished much useful information. If the link to this video doesnt work
for you , go to You Tube and put in the search Fukushima on the beach Please listen and pass it on to as
many people as you can Together

we can make a difference.

http://www.youtube.com/watch?v=dOSjkEwCc8o

Shall I Shelter in place or Go?

You must decide FIRST if you should stay where you are, or attempt evacuation. The nature of the threat, your
prior preparations, and your confidence in your sources of information should direct your decision.
If you are considering evacuation, make certain it is worth the risks. You do not want to get stuck between
your current location and your hoped for destination, as there will probably be no easy way to get back.
If you fail to get to your destination, you may be exposed without shelter, in a dangerous situation with little
effective law enforcement. DO NOT attempt evacuation if your route and safety is not clearly known, or if the
situation is deteriorating too quickly to make the complete trip. If evacuation is a viable option, do not wait GO NOW! Take with you as many of the BUGOUT supplies as possible.
If you are away from home when a disaster strikes, you will need to be prepared to make the decision
whether to stay with the car or try to make it home on foot. Supplies would be needed to last for several days.
I keep a duffle bag in each car with warm gloves, socks, snacks, water, flashlight, blanket and other items
25

(See bug out bag list.) If we are away from home when an EMP or other disaster strikes, we will have the
necessary items to make it home on foot.

What to do first?
Because time is of the essence, you will need to delegate family members, specific tasks so they can all be
accomplished at the same time. The first priorities to assure your family survival are Shelter, Water, and
Food/Supplies. While some are working on the water storage and shelter at home, others need to be
acquiring, as much as possible, the food and supplies.
Your best bet may be to shelter in place. That is where your supplies are. Your home may already contain an
inside room , safe room , or one that can be modified quickly. Choose a room with the greatest mass or
distance between you and the outside, Such as a walk-in- closet, within a bedroom. A basement would be
ideal, if you had one. If your room has no bathroom, remember to include a 5 gal. Bucket, lid , and toilet
paper. Cover any vents, windows, or openings to the outside with plastic sheeting and duct tape.
Radioactive fallout is a particulate dust produced by a nuclear explosion. It is carried high into the atmosphere
by the mushroom cloud and settles down to earth downwind. The amount that settles depends on the wind.
The heaviest, most dangerous, will fall closest to the explosion and may arrive within minutes. The lighter
particles will be carried in the wind for hundreds of miles, arriving hours later. So the amount of time you have
to ensure your safety can vary from minutes to hours. Radioactive fallout (dust) is dangerous because it emits
radiation energy. This energy can go right through walls, roofs, and protective clothing. So, the more density
of the mass between you and the outside, the better. While this radioactive fallout is initially very dangerous,
it loses its intensity quickly. So while radiation at a rate of 500 R/hr. is fatal,( after one hour of exposure)
It weakens to 1/10 in 7 hours, and 3 days later-to 1/100 of what it was initially. So if you can get into a shelter
quickly, and wait it out, it becomes less dangerous with each passing day.
Now, while you are reading this, may be the time to get plans for an inexpensive bomb Shelter and build
something, or retrofit an existing structure. Go online and read, print, and store the information put out by
many sites , regarding nuclear emergencies . There is too much information out there to try to address it all in
this booklet.

Food, water, and suppliesfor your bomb shelter.

The provisions you should have already stored in your home, will make it quicker to pack into a bomb shelter
or safe room. Grab convenience foods as you wont want to cook- while in a sealed up room. Suggestions are:
1. Canned foods- soups, stews, fruit,& chili. Crackers, peanut butter, Raisins, dried fruit, and granola.
2. Dont forget a manual can opener, paper supplies- paper towels, tissues, Toilet Paper, and baby wipes. A
few garbage bags will be helpful to keep the trash
3. High calorie energy bars and snacks are important, If children are in the family, their special needs should
be considered. Activities such as books, games, and toys should be stored.

26

4. Flashlights, batteries, and a hand crank radio or a Ham Radio, is helpful to hear news. Hopefully you are
keeping a grab-n-go suitcase with 3-5 days clothespacked for emergencies. Also your personal hygiene
kits, will make it easy to grab and put into your safe room. Dont forget your medications and toiletries.
5. Have enough food and water to last 7-10 days Or longer. 3-4 gal. of fresh water per person, per day is
realistic for drinking and hygiene.
6. Bedding and pillows. Keep in mind the temperature of the room.
7. (Dont forget the 5 gal potty bucket and lid.)

I have put together some lists that can help you customize a disaster plan for
your family.
20 ways to prepare for a crisis.
1. STORABLE FOOD: -Food will be instantly the most valuable commodity in the event of an economic
collapse, or national disaster. Most American families could not last a month with what they have in
their homes right now. How about you? We should all be storing food. It is better to have it and not
need it, then to need it and not have it. If you run out, you will find yourself competing with the hordes
of hungry people looting the stores and roaming the streets looking for food. Of course some can plant
a garden, but harvest takes time and unless you store your seeds now, you wont find any in the stores.
Seeds can be stored for years if kept refrigerated. -- buy them now. Have some MRE (meals ready to
eat) on hand. Store up a YEARS supply of food to have on hand, as food WILL become unavailable.
Store your foods with a long shelf life- Beans, rice, wheat, in Mylar bags, with oxygen absorbers. Put
them in buckets with lids to prevent spoilage, discourage insects, and increase the shelf life. Vacuum
seal Pantry items to increase shelf life. Buy in bulk, Can or freeze the extras. Learn to make your own
bread. You wont be able to buy any.
2. SOLAR OVEN AND ROCKET STOVE: If there is no electricity, you will need a way to cook your familys
meals. Purchase these items now and learn to use them. They can cut down your energy costs and will
come in handy in a survival scenario.
3. CLEAN WATER: -Most people can survive for a number of weeks without food, but only days without
water. If the water stopped flowing from your taps, where would you get yours ? Do you have a plan?
Is there an abundant supply of water near your home that you can boil if you needed to? Besides trying
to figure how you are going to get it home, do you have purification tablets? Bleach ? Get them now.
Learn different purification methods. Invest in a good filter. Store a minimum of -55 gal. barrel of water
for each person in your family.
4. SHELTER: - You may not be able to stay in your home due to Fire, social unrest , or a natural disaster.
Cities will be hot beds for crime and no one will be safe. Most of us will not want to live on the streets
and will need a safe shelter to go to. Do you have a plan? Come up with several- Plan A,& B. Do you
have friends or family you can bunk up with? Do you own a camper, tent or sleeping bags- if you have
to rough it? If you live in the country, how many people could you take in, if they showed up at your
door? How do you plan to heat your home if services are cut off?
27

5. WARM CLOTHING: -If you plan to survive in a nightmare situation, you will need warm functional
clothing, especially if it is winter time. There may be no heat in your home. You will need to store warm
blankets, rain gear, and boots. Dont forget warm socks. Pack a suitcase with at least 3 changes of
clothing , appropriate for the season for each member of your family and dont forget a warm hat,
gloves and rain gear. Pack a Personal Hygiene kit in each . Keep the suitcase handy to grab and go if
needed, and update as necessary.
6. LIGHTERS, WATERPROOF MATCHES, & Hatchet : -If you can start a fire , you can keep warm, cook
food, and boil water. Put away a supply now so that you will have them when you really need them.
Have a few long lasting candles, oil lamps or lanterns on hand. In the event of a major emergency, you
may need to gather fire wood to keep warm. Have an axe or hatchet on hand, it will come in handy.
7. HIKING BOOTS : Most people never think of footwear as necessary for survival, but how far could you
go in dress shoes? You may find yourself without gas and have to walk everywhere. You will want
comfortable long lasting shoes as you may not be able to buy more in the stores. Purchase wool socks
to keep your feet warm and dry, and Mole Skin to protect against blisters.
8. FLASHLIGHT OR LANTERN : When the power goes out , what is the first thing you grab? In a long term
emergency, you will need light . Unless you have stored lots of batteries, consider a solar flashlight, or
the solar powered yard lights. They can be brought into the house when dark and put out the next day
to recharge. Purchase Oil for oil lamps, or lantern fuel.
9. A RADIO : If a major crisis does hit, you will want to know what is going on. A solar or crank type radio
can be a valuable Tool for keeping up with the news. Find someone in your area who is an amateur
radio or Ham radio operator, or learn it yourself. Communication with friends and family may be
difficult as cell service may not be available. The internet may not be available either, so make a plan to
keep in touch others in a major emergency.
10. SWISS ARMY KNIFE : A versatile tool for your survival pack. In an emergency it can do dozens of
different things for you.
11. PERSONAL HYGIENE KIT : While these are not essential for survival, life can be quite unpleasant
without them. The truth is that toilet paper, soap, tooth paste, and shampoo are things that we take
for granted. Have you thought what it would be like if you couldnt buy them? Stock up on them
now.(see attached list) Or, learn to make your own laundry and bath soap. Keep a personal hygiene kit
in your bug out bags , and in your car along with a first aid kit.
12. ADVANCED FIRST AID KIT: You may not have access to a hospital or to a doctor in a major crisis.
Supplies will also be unavailable. You may have to be a first responder for others. Purchase enough
first aid supplies to have on hand -to be able to treat a variety of emergencies. Burns and wounds can
use up a lot of supplies, quickly. Look over the attached list of supplies and purchase as many as you
are comfortable with, and can afford. Take a first aid and CPR class NOW so that you will be competent
to handle your familys emergencies.
13. MEDICATIONS AND PERSONAL PRESCRIPTIONS : If you or a member of your family takes
prescription medication, have several months supply ahead, especially for a life threatening condition
such as heart or blood pressure RX. Have several courses of antibiotics on hand. Remember that
pharmacies will probably be closed or empty. Dont forget to stock up on any over the counter RX
that you may need. Many Herbal remedies may be used instead of drugs. Purchase a book and learn
28

what each is used for and have some of them on hand. Colloidal Silver will be useful to combat
Bacteria, viruses, Yeast, mold and fungus. Have some on hand or learn to make your own.
14. EXTRA GASOLINE : There may be a time when gasoline is rationed or unavailable at any price. How will
you get around? Store enough to get you out of town or to a safe place.( Have that place determined
ahead of time.) Be creative in keeping your gas hidden--- others will be needing it too!
A bicycle or motorbike would come in handy if the highways are clogged or, if off-roading is
necessary.
15. SEWING KIT : If you are not able to buy new clothes, a sewing kit will come in handy to repair the ones
you have.
16. SELF DEFENSE EQUIPTMENT : Whether it is pepper spray to ward off wild animals, or something
more Robust to fend off wild humans, You will be thankful to have something to defend themselves
with. Desperate times call for desperate measures. Remember that people who cant afford to feed
their pets, will be turning them loose on the streets. Packs of hungry dogs will compete with hordes of
hungry people, and Lawlessness will be everywhere. Could you defend your family? Is your home
secure? You may need to board up the windows, or put bars on for security. Have the supplies on
hand.
17. COMPASS : In the event of a major emergency, you may find yourself having to be on the move. If
you are in a wilderness area, it will hard to tell which direction you are headed without a compass.
Think- no GPS. Take a Wilderness survival class or buy a book to learn how to survive on the foot.
18. HIKING BACKPACK: If you and your family have to leave on foot Bugging Out, What will you carry
your survival gear in? A Back Pack or survival bag PACKED and READY for each member of your
family is very important. If a fire or other emergency requires you to leave your home within minutes,
you will be able to-GRAB & GO Have your important documents ready to take with you? Have them, or
copies , packed into your bags.
19. COMMUNITY: Dont think that you can make it on your own in leaving your familiar territory, or
traveling through unfamiliar areas. Loners may become targets and have a hard time surviving- once
civil unrest and hunger driven angry mobs take to the streets. Get to a Group --family, Church, or
neighborhood. Or have people move in with you. People who work and band together will have the
best opportunity to survive. Safety is in numbers.
20. TRUST IN GOD : Not the government. Right now the U.S. Grain Reserves have enough grain to feed
loaf of bread for its approx. 300 million citizens. Hard times are coming. The BIBLE has predicted these
things to come to pass before the 2nd coming of our LORD. Spiritual Preparedness is our first
responsibility and required to make it through the Tough Times ahead. Without a strong faith in God
many will lose hope.

29

Emergency Bug out bag- for 2 ( Keep in a duffle bag read to go.)
1.
2.
3.
4.
5.

A.M. /F.M. hand crank radio/flashlight/beacon/alarm/cell phone charger- all in one.

5 gal. collapsible water container
2 rolls toilet paper.( Remove the cardboard and flatten)- in a zip lock bag.
Flashlight/ batteries/ and 6 light sticks, /solar yard light
2 ponchos or raincoats

6 1 roll Duct tape . / Small bottle 2-4 0z. chlorine bleach.

7 8 hand warmers /2 waterproof blankets
8 2 sets compact silverware / 2 mess kits for eating- bowl, plate, cup,
9 1 mess kit- cooking, Pot holder, metal pot scrubber,
10 pocket knife-multipurpose tool. - Swiss army knife.
11 10 assorted sizes zip ties.
12 emergency candle, water proof matches, lighter.
13 compass/ whistle / Mirror
14 4 large trash bags rolled up.
15 8 clothes pins/ laundry soap bar/cord-- in zip lock bag
16 assorted size safety pins, needle and thread, (sewing kit ) nails, screws in plastic box.
17 folding camp stove- 6 sterno/ flint/ fire starter.
18 2 emergency tube tent shelters/2 waterproof blankets/2 sleeping bags/ 8 tent pegs.
19 50 ft. nylon paracord.
20 pencil/ notepad/sharpie
21 3-4 days MRE(meals ready to eat) for 2 , bottled water , water purification tablets.
22 2 pair cotton work gloves
23 OPTIONAL--- Israeli issue- N-95 respirator face masks- for smoke, dust ,nuclear fallout.
24 Potassium Iodide tablets- anti radiation remedy
25. Personal hygiene kit for 2 : toothbrushes, paste, floss. ; 2- disposable razors , hand / shaving soap , deodorant,
shampoo , lotion , sunscreen , bug repellant , 2 washcloths , 2 hand towels. Personal prescriptions / OTC
medications. Hand sanitizer
26. First aid kit to go. Dressings, bandages, splints, gauze, tape, antiseptics- peroxide, alcohol, Betadine ; scissors,
tweezers, antibiotics, triple antibiotic ointment, steri- strips, penlight , disposable gloves, masks.
30

Basic Emergency first aid kit

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

1 yard cotton fabric for slings/bandages/

scissors
disposable gloves
Kelly forceps/ tweezers/ scalpel/ forceps
sutures, stapler/skin glue
penlight flashlight.
Hand sanitizer
2 emergency blankets
10 instant towels-in-a-tube.
2 rolls gauze,2 rolls flex wrap/1 ace bandage/mole skin
8-12 gauze pads /2 ABD pads / Telfa pads/ sterile dressings
Assorted band aids / butterfly closures
Triple antibiotic ointment / hydrocortisone ointment/ burn gel
Iodine swabs,/alcohol wipes/ eye wash
Blood stopper bandages
Paper tape/ plastic tape/,sports tape
Safety pins/ pencil & paper
Thermometer
Glucose paste,( frosting tube) , for diabetics
Syringes
Rubbing Alcohol /peroxide/ iodine
Sun block 30-50 SPF
Splint boards/ strips of fabric
Zip lock bags( put small items inside)
Water purification tablets.

Basic first aid kit- Medications.

Clove oil for toothache.
Dental floss , pick, and probe
NSADS Aspirin, Ibuprophen , Tylenol , Naproxen ,
Antacids : Pepto - Bismal- chewable, Tums.
Acid reducers--Zantac, Dramamine, ginger ( for upset stomach )
New Skin-skin protector, corn pads, & moleskin for blisters.
Nasal decongestants- Benadryl,- tabs and lotion.
Mucinex-to dry secretions
Multi vitamins, and electrolitesreplacement for diarrhea.
31

Castor oil , Imodium & acidophilus.(probiotics)

Cough syrup, and drops.
Personal medication prescriptions. have 3-6 months ahead, on hand.

Advanced First aid kits

Medication :

20. 20) 8x7.5 non sterile combine pads

1.Benadryl- ( Dipehenhydramine)

21. 50) 3x4 sterile non stick pads.

2. Mucus relief ( Guaifenesin)

22. 25) 3x25) 4x4 sterile pads.

3.Immodium(Loperamide HCL)

20. 20) 8x7.5 non sterile combine pads

4. Aspirin

21. 50) 3x4 sterile non stick pads.

5. Tylenol (Acetaminophen)

22. 25) 3x3 sterile non stick pads.

6. Hydrocortizone oint.

23.(10) super gauze sponges

7.Triple antibiotic oint.

24. (25) steri- strips.

8. KIO3- (potassium Iodate) for nuclear protection.

25.(1) 2 roll plastic tape

Bandages and dressings:

26 .( 1) 2 roll paper tape

9. 100) bandaids.
10. 2) 6 ace bandages.
11. 2) 4 ace bandages.

27. (1) 3 roll plastic tape

28. (1) 2 roll surgical tape
29.(1) 1 roll paper tape

12. 1) 3 ace bandage.

Misc.

13. 4) 6 rolled gauze.

30. (4) Mylar blankets

14. 4) 4 rolled gauze.

31. (4) N-95 Masks

15. 4) 3 rolled gauze

32. (1) LED penlight

16. 2) 3 cohesive rolls

33. (5) ammonia inhalants

34. (1) glass mercury thermometer

17. 5) ABD sterile pads

35. (1) CPR shield

18. 50) 4x4 non sterile pads.

36. (2) heat packs

19. 25) 4x4 sterile pads

37. (2) cold packs

32

38. (100) vinyl gloves.

50. (1)Yard cotton fabric- for sling or splint strips

39. (10) iodine swabs

51.(2) boxes matches

40. (200) cotton balls.

52. (1) surgical skin stapler

41. (10) tongue blades( sterile

53. (1) staple remover.

42. (30) alcohol wipes

54. (14) piece field instrument kit.

43. (1) 16 0z. Alcohol

55. (1) survival First Aid book.

44.(1) 160z. peroxide.-

56.(4) wooden splints

45. (1) 160z. Iodine

57.(1) tote container

46. (5) personal size Kleenex

47.(2) pair hand warmers
48. (1) bottle hand sanitizer.
49. (4) disposable razors.-

Survival Personal Hygiene pack- to go

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18

toothbrushes , paste, floss

disposable razor.
Soap for hands and shaving
Shampoo, body lotion,
Deodorant
Baby wipes, toilet paper
2 wash clothes, hand towel
Bug repellant
Drinking cups, water purification tablets
Matches or lighter.
Pencil, or sharpie, & note pad
Multipurpose tool/ knife.
Energy bars, 2 MRE meals ready to eat
Personal prescription medications/ OTC Tylenol, Ibuprofen
Light sticks,& flashlight or solar light
Poncho, emergency waterproof blanket
2-4 bottles of water
10-25 foot nylon Paracord

Personalize your hygiene kits to each member of your family and have it packed in a duffle
bag along with 3 days changes of clothes. Update as necessary, for changes of season. This bag
must be ready to go at a moments notice.
33

Preppers DIY cleaning supplies:

These common household items should be stocked up and stored. (Suggested amounts)
5 gal. White vinegar; 5 lbs. Baking Soda; 5 boxes Arm and hammer washing soda; 5 boxes 20 mule team
Borax; 10 bars Zote( 14 oz.) laundry bar, or 30 bars Fels Naphtha ( 5 oz. bar). 5 bottles peroxide; 5 bottles
rubbing alcohol. 2 gal. Ammonia. 2-3 qts. Dish soap; 1-2 bottles Jet Dry; 1-2 bottles dishwasher soap.
1. All purpose cleaner: 2 cups hot water; 1/2tsp. dish soap; 2 tsp. borax; tsp. Baking Soda; put in spray
bottle.
2. Carpet spot cleaner: Make a paste of white vinegar and baking soda. Work the paste into the spot and let it
dry . After drying Vacuum up the paste. The spot should be GONE !
3. Outdoor window wash (no wipe dry). bottle( 4oz,) Jet dry; 4 TBSP rubbing Alcohol; 1/4 cup Ammonia;
cup dish washer soap, liquid or dry; 2 gal. very hot water. Dip sponge or long handled brush into solution
and wash window. Hose off to rinse and let dry naturally, a no streak shine.
4. Furniture polish: cup white vinegar; tsp. olive oil. 2-4 drops Lemon or orange fragrance oil. Put in
spray bottle and shake before using.
5. Static remover for dryer: 1- 24 sheet of Aluminum foil, crumpled and rolled into a ball. Put ball into dryer
and leave there for every load. it removes the static. Replace when needed.
6. Dish washer detergent: 2 cups Borax; 2 cups Baking soda; mix into a container and label. Add 2 TBSP. to
dispenser for each load .
7. Dish washer rinse agent: Fill the rinse dispenser with white vinegar. Replace as needed.
8. Stainless steel cleaner: White vinegar- undiluted in a spray bottle. Spray and wipe dry.
9. Silver Cleaner: 12-14 Aluminum foil sheet- place in the sink with the stopper in place. (Fill sink with
enough Water to cover silver.) Add 2 TBSP. salt and stir. Add the Silver and wait 2-4 minutes. Remove the
silver, Rinse with clean water and dry. Highly tarnished silver may need to be done again.
10. Windshield washing liquid: Equal parts White vinegar and water. Put into cars dispensing bottle.
11. Window cleaner: 2 cups water; cup white vinegar; tsp. dish soap. Put into spray bottle.
12. window cleaner # 2. 2 c. water, c. white vinegar; c Rubbing alcohol; put into a spray bottle.
13. Scouring powder: sprinkle Baking Soda onto a sponge and rub surface. Rinse.( lemon juice can be added
to remove stains. Dont use lemon on natural stone.

34

Laundry Soap and softener recipes

Liquid laundry soap- makes 6 gal. Cut recipe in for small family
12345-

14 oz. bar soap-( Zote, Laundry bar, is best.) Grate soap on cheese grater, or cut up into small pieces.
2 cups Arm & Hammer washing soda (not baking soda)
2 cups Borax
6 gal. very hot water.
6 gal. bucket with lid. Or 6 empty gal. Jugs.

Directions:
Put grated soap into large kettle on the stove with 1 gallon of the water. Heat and stir until all soap is dissolved
but dont let it boil.
Add the dry ingredients and stir until dissolved. Using a stick blender or hand mixer, blend the solution for
approx. 5 minutes. Mixture will thicken slightly, and jell almost solid when cool.
Pour into the bucket add the rest of the hot water to fill to the top. Stir once more,( or using a funnel, fill
directly into the 6 jugs.) Add more hot water if needed to fill the jugs full .
Stir/shake- the next day and whenever it needs to be loosened up. Mixture will jell. Shake jug before each
use. Use c. per load or more if your water is hard or for heavily soiled load. Safe for HE (high efficiency)
washers and septic systems.

Powdered laundry soap

2 cups Arm & Hammer washing soda.
1 bar grated Fels Naptha soap ( other brand of laundry bar may be used)
2 cups Borax
Grate soap- very fine. Mix all the powders and put into an air tight containeruse 1 TBSP.. in a front loader.
Use 2 Tbsp. in a top loader .

Fabric Softener
1 gal. white distilled Vinegar.
( Optional -2 oz. bottle of fragrance) purchase in craft store or candle / incense isle at Wal-Mart, or use
an essential oil such as 1 oz. Lavender. Add to the vinegar and shake up.
Add 1/4 -cup to softener dispenser in washing machine , or 1/4 cup into a Downy ball put in the
dryer. Do not use vinegar in the same washing machine load with bleach- instead, put in dryer ball.
You will be amazed how fresh and soft the clothes come out. No unwanted chemicals as in purchased
fabric softeners.
35

Long Term Food Storage System

Having a supply of food on hand when disasters strike can make the difference between whether you survive
it or not. It doesnt have to be a natural disaster to need a food supply. Personal and economic disasters
happen to people every day. The choices to buy food or pay the bills can be a reality. Any major disruption to
our countrys transportation system, electrical grid, natural disaster, pandemic, massive financial collapse, or
civil unrest could mean the store shelves would be empty in a few days. Food would be unavailable at any
price. The prices will never be lower, than they are today. So expedience is the key.

Why store food?

1. For worst case scenarios : power outages, social unrest, global financial collapse, and disasters.
2. To feed your family: at least 6 month to 2 years. No one else is going to do it for you- not the church, not
your family- certainly not the government.
The questions which most people have are: How do I start? What foods should I buy? What is the cost? How
should it be stored? and how do I use it ? I will attempt to answer those questions for you.

Things to Consider
1. Figure out how much you can afford to buy extra each week. Budget that amount. If you can afford to buy
now, the prices will probably never be lower.
2. Store only what you know your family will eat. Variety is the key to a successful storage program. Plan for
balance of nutrition, and adequate calories, But remember- Survival food is not a gourmet diet!
3. Include a variety of spices and flavorings such as: onion , garlic, seasonings ,salt, herbs, vanilla, cinnamon,
& other spices. This allows creativity in meal preparation, and eliminates boredom with foods.
4. Include oil, Cocoanut oil, baking powder, yeast, powdered eggs & some form of milk ( cow or soy) . Youll
need these items for even a basic recipe.
5. Dont forget dried fruits, and a few goodies, especially if you have children. Add A few MRES (meals
ready to eat ), for convenience.
6. Think in terms of a balanced diet. Something yellow, -green, & red. Example: Dried carrots, spinach,
dehydrated tomatoes.
7. Include the staples- dry beans: navy , pinto & garbanzos, lentil, & split peas. - Coupled with a grain: wheat,
soy, rice, & oats you have a complete protein.
8. Add whole wheat and white flours for baking. Sugar, and Honey for sweetener, & dont forget dry yeast.
36

9. Vitamins- are important, especially for children. Store a good quality multivitamin , vitamin C, vitamin D3,
and B vitamins.
10. Check out bulk food stores and comparison shop. Go in with a friend and purchase foods in bulk for the
best price.
11. Start a note book- enter the date you packaged the food, amt. packaged, where you put the stored the
food, and the expiration date.
12. Decide which storage method you want to use for each food. Buy your storage supplies: buckets, Mylar
bags, oxygen absorbers, vacuum sealer and bags, mason Jars, and lids, etc.
13. Use cans and jars when possible, and vacuum seal, Especially for smaller amounts.
14. Have all food assembled, supplies and a helper. Do it assembly line. Dont open the Oxygen absorbers
until all the foods are in the bags and ready to seal. Any oxygen absorbers left from the package must be
resealed in a small jar to prevent them from exhausting.

Storage conditions are affected By:

1. The ambient temperature , ( Atmosphere the product is stored in.)
2. Product moisture content,
3. The container the product is stored in.
4. exposure to light.
Properly packaged low moisture foods stored at 75 degrees or lower , can remain nutritious and edible for 20
years. Each 10 degree drop in temp. doubles the storage life of seeds. 58 is ultimate temp.
1. Keep storage areas dry. If possible, store containers off of cement floors 1 to allow for air circulation.
2. Protect cooking oil and products stored in PETE (food safe) bottles from light.
3. Protect products from rodents and insect damage.
4. Products intended for long term storage MUST be dry -10% moisture or less. Foods with too much
moisture will spoil right in their containers . Hermetically sealed ,( in the absence of 02), white flour will
last about 5 years if kept at a stable 70 degrees.
5. WARNING-Botulism poisoning may result if MOIST products are incorrectly stored in packaging with
reduced oxygen. Be cautious with foods such as dried eggs, whole wheat flour, milled grains other than
rolled oats. Granola , nuts, brown rice, brown sugar, and some home dried fruits and vegetables.( unless
dry enough inside and out to snap when bent. )
6. Properly stored foods will kill insects. -no oxygen, no life. No eggs will hatch either.
37

Foods packed in air that contains oxygen will oxidize many of the compounds
in the foods, spoiling them. To remove the oxygen, several methods are used:
1. Displacing the oxygen: This is done by purging out all the air with an inert gas- Nitrogen, or Carbon
Dioxide gas (dry ice). This is effective in killing insects, eggs, or larvae in the foods as they must have
oxygen to survive.
2. Absorb the oxygen : Oxygen absorbers do just that. If all the 02 is absorbed, what remains is 99% pure
nitrogen in a vacuum.

Containers
1. Containers that foods can be stored in are: #10 cans, glass jars, Sealable food storage buckets, Sealable
food quality metal or plastic drums. These protect products from rodents and insect damage.
2. Make certain the container was not used to store something other than food (chemicals) even if it is
labeled for food use.
3. PETE bottles made of (polyethylene terephthalate) plastic, can be used with 02 absorbers to store
products such as wheat, rice , beans. PETE bottles can be identified by the letters PETE or PET under the
recycle symbol on the container. They should have a screw on lid with a plastic or rubber seal. Place an O2
absorber into the bottle and fill with wheat corn or beans wipe the sealing edge and screw the lid on
tightly. Store in a cool dry place , away from light, and rodents. Use a new 02 absorber each time you refill
the bottle. Buckets should be food safe. They will have a triangle on the bottom with a 2 in it. Confirming
food safety.
4. Foil pouches- (Mylar bags) While food can be stored in Mylar bags, the bag needs the support of a solid
container. They are not puncture resistant think- rodents ! Some food items have sharp edges that might
puncture the bags. Mylar bags come in various weights- (2.5 to 7 mil. are the usual.) Dont store in
anything less than 4 Mil. These bags cut the air Transfer down to almost nothing. They have a middle layer
of aluminum, separated by 2 food safe plastic layers that prevent light from entering. They are light proof,
oxygen proof, air proof and water proof.

Oxygen absorbers
1. Oxygen absorbers are packets of Iron powder. They allow oxygen and moisture to enter but do not allow
the iron to leak out. Moisture in the food causes the iron to rust. As it oxidizes, the iron absorbs the
oxygen. Oxygen absorbers remove oxygen more effectively than vacuum packaging, as air is about 20%
oxygen and 80% nitrogen. After the oxygen is removed, mostly nitrogen is left and it will not affect the
food or allow the growth of insects.
2. Once the packaging of the absorber packets are opened , they immediately start working, so have your
bags ready to seal, and the unused absorbers need to be put into a small canning jar and sealed with a lid
38

and band. It will seal and prevent the remainder from losing their absorbing ability. Absorbers can also be
resealed into a small Mylar bag or vacuum sealed in a small mason jar.
3. Place the appropriate number of absorbers on top of the food , not touching each other. ( see belowamounts of oxygen absorbers to use) Push down on the bag to remove excess air and seal the bag with
a heat sealer or household iron. The will absorb and draw the bag tightly toward the food. This may take
24-36 hours.(depending on the size of the bag.) If after 48 hrs. the bag is not drawn in, It has probably not
been well sealed, or it needed more O2 absorbers. You can either repackage it , with fresh absorbers and
reseal, or use that package first. It will still last several years in that condition, depending on what is sealed
in it.
Amounts of oxygen absorbers to use:
Flour, grains and rice= 1( 2000cc)

20 x 36 mylar bag. (4-6 gal bucket)- (more dense/less air)

( Less dense/more air)- pasta, beans = 2 (2000cc )

14x20-( 2 GAL.) = 1-2 (1000cc)

10x14 1 gal. =1 ( 500cc)

12x18-( 1.5 gal.) =1 (1000)

8x12 1/2 gal= 1-2 (500cc)or 2 (300cc

1 quart jar= 1-2 (100cc)

It is better to use more absorbers than necessary, if in doubt, than to have to reseal-- if it doesnt draw in.
Take into consideration what density of food you are packing. The more air space = more oxygen to remove =
more absorbers needed.
Check out this web site under their- Information center for many useful articles to print out on: Oxygen
absorbers, Mylar bags, etc : www.usaemergencysupply.com

Dry ice method

1. Using dry ice is the most economical method to use, if you have a source for Dry Ice. However, it needs
to be purchased just before use, kept in a sealed container, or it will sublimate and be gone before you
can use it. Care must be taken in handling the dry ice as it will burn your skin- wear gloves. Weigh it out
on kitchen scales and place about 1-2 oz. of dry ice in the bottom of the Mylar bag (5-6 gal size). Put the
bag into a 5-6 gal bucket. Place a paper towel over the dry ice and pour in the food product. Stop within 23 of the top of the bucket to allow room for the bag to be folded in. Tap bucket on the floor to settle the
product and add more if necessary. Seal the bag except for 2-3 at one end, and leave it open to vent
the carbon dioxide . After about 1-2 (up to 4-5 hour for dense ingredients) ,hours check the bottom of the
bucket. If it is not Icy cold, expel the rest of the air by pushing down on the bag, and immediately seal the
remainder 2-3 of the bag. Wait 24-48 hours to close bucket to make certain the bags have drawn in. If
you sealed it prematurely, and not all of the carbon dioxide had vented, the bag will blow up like a balloon.
Cut a small corner off the mylar bag, push down to expel the air , and reseal it.
2. Add the lid to the bucket and seal by using a 2x4 and a rubber mallet. Move the board in a clock-wise
direction and hit with the mallet until the whole lid has been closed. Label the bucket with date and
39

contents. Up to 3 smaller Mylar bags (14x20) fit into a 5 gal bucket, (with room for a carton of salt in the
center.)

sealers
Mylar bags can be sealed with an impulse sealer, Household iron, or a hand held sealer made for sealing
bags. If an iron is used, practice on a scrap of mylar to check for the correct heat. It can vary depending on the
thickness of the mylar, the iron, or the length of time it is held down. Usually the cotton-tolinen setting is
adequate when held on the same spot for approx. 4-6 seconds. The bag should not be able to be pulled apart
after cooling.
Place the bag into the bucket that it will be stored in, using the correct size bag(s) for the bucket. Dont forget
to label the contents of the bags and on the buckets.
Fold and crease the top edge- over 1 1/2at a right angle. This helps to re- align the edge when ready to seal.
Fill the bag with the food product, do not over fill or the lid of the bucket will not close. Tap the bag down a
few times to settle the product, & add more if needed.
Add 02 absorbers, then close the pouch by grasping the pouch at the side seams and firmly pulling them
outward. Push down on the pouch to expel any extra air from the package.
Holding the pouch by the side seams, insert the folded, top edge into the sealer, or if using an iron, place the
top over the top edge of a piece of wood or a metal carpenters level. Apply heat slowly all the way across the
edge, making sure it is sealed and has no wrinkles. Wait 24-48 hours to close the bucket check the bags. They
should have drawn in and be fairly firm.

shelf life of foods

1. Soft grains (Barley, Oat Groats, rolled oats, Quinoa, & Rye.) these have a soft outer shell and therefore
wont store as long. Plan on a storage life of 8 years if a stable temp. of 70 degrees.
2. Hard grains. ( buckwheat, corn, flax, millet, wheat, spelt, & triticale). These store the best because their
hard outer shell is natures near perfect container. Remove that and the insides deteriorate rapidly.
Hermetically sealed, in the absence of oxygen, they should keep 10-12 Years.longer if at a cooler
temperature.
3. Beans. As beans age, they lose their oils, resist water absorption, and wont swell as easily. Storing
beans in Nitrogen helps prolong the life of these oils, as does cool temperatures. They can last as long as
hard grains if stored in similar conditions.
4. Dehydrated and freeze dried vegetables. ( Broccoli, cabbage, carrots, celery, onions, peppers &
tomatoes.) These store well if hermetically sealed, in the absence of oxygen. plan on 8-10 Years, if kept in a
stable temperature of 70 degrees. Longer- if cooler.
40

5. Dehydrated dairy. (cheese powder, cocoa powder ,powdered eggs and milk, whey powder.) Plan on 710 Years if stored dry- at 70 or lower, in hermetically sealed containers, with the oxygen removed.
6. Flours ( all purpose-white, unbleached, whole wheat, cornmeal, mixes, gluten, cracked wheat, & wheat
flakes.)After the seeds are broken, their outer shells no longer protect the contents and they start to
degrade. Dont try to store unprotected flour longer than a year. Sealed, in the absence of oxygen the
storage life is 5 years at a stable 70 degrees.
7. Pasta will store longer than flour if kept dry. Plan on 8-10 years if stored in the above conditions.
8. Dehydrated fruit- doesnt keep as well as many dehydrated items. Plan on 5 years if stored in the
recommended conditions.
9. Honey, salt, & sugar. These will store indefinitely if stored free of moisture. Watch out for additives in the

honey. Some have water and sugar added.

10. Rice- white and brown. Brown rice only is expected to store for 6 months under average conditions. 1-2

years if sealed and kept at cooler temperatures. This is because of the essential fatty acids in brown rice.
These oils go rancid very quickly as they oxidize. It will store much longer if kept refrigerated. White rice
has had the outer shell and oils removed, so its storage life is 8-10 years under the hermetically sealed
,stable temperature, and recommended conditions.
11. Textured vegetable protein - made from soy beans. Has an unusually long shelf life. I5-20 years under the

recommended conditions. TVP makes an excellent survival food that can be used in many recipes to
substitute for meat. It comes in many flavors and shapes.
12. Yeast is a living organism, and has a relative short shelf life. Keep yeast in its original foil container. If the

seal remains intact, it should last 2 years, however it is strongly recommended to refrigerate, which would
give a 5 year shelf life. If frozen, it will last indefinitely.
13. Rotation- you should be making a notebook with the foods listed that you have stored. Dates, amounts,

shelf life and where the food is located. This will help you keep track of which foods need to be used first.
Pick a certain day every 6 months that you have designated to rotate the foods, bringing the ones to the
front, which need to be used first. - this includes home canned and store bought cans of food.

Storage and rotation

Rotate your foods once a year. Your notebook will list the dates you purchased, where you stored it, and
the date it expires. List the foods that will expire that year. Remove those foods from your storage and put
them into your pantry for daily use. Replace that item by putting it on your shopping list and buying it. Put
it back into your storage, putting the date on that item, and listing it on the have column.

41

Getting Started
1. Determine how much food your family ( and possible extended family) could use for whatever length of
time you decide to store for. I recommend 1 year- minimum
2. Get a notebook that will just be used for your food storage. In it, list 7 dinners and 7 breakfasts that your
family likes to eat- keep in mind that these meals should be easy to prepare, and come from foods that can
be stored long term. These will be multiplied X 56. (weeks in a year). Think in terms of good nutrition,
adequate calories, pleasing in taste and appearance, and individual needs (such as diabetics, & food
allergies). You can expand the number of dinners, for more variety once you have the idea.
3. In your notebook, Print out the recipes for the main dishes. List all the ingredients you will need to make
that recipe. Dont forget spices, salt sugar and the water amount needed.
4. From this list, organize a shopping list. It will be helpful if you list the foods alphabetically. The first column
lists the food item. Next, all the meals that item is in. The 3rd column lists how much of that food- you need
(teaspoons, cups, pounds, etc.) this is the amount you will need for the year. The 4 th column lists how
much you already have on hand, and the difference between the have and need column is in the BUY
column.
5. To make it easier to rotate and to be able to find the ingredient, List in the have column, where the item
is stored and the expiration date. Keep a copy of this shopping list with you so that you can check off
items as you purchase them- taking advantage of sales.
6. NOTE: Included is an equivalency page, to help you determine the amounts of common foods and their
shelf life.

The plan
Preparing your familys food for long term needs requires a commitment, dedication and perseverance. A
haphazard approach will not work. Think of this as a JOB- as important as going to work each day. Think of it as
insurance that may save your familys life, in the event of a personal or long term disaster.
This plan allows you to buy and store a years supply of food, or more. Most of which will last for 10-20 years
and will not need rotating. These foods will be a mixture of canned items, and common pantry items which
you can repackage, giving them a long shelf life. These meals can be cooked on a rocket stove, or solar oven, if
no electricity is available. There are 7 breakfasts listed which, if multiplied X 52 weeks, will be a 1 year supply.
Or you may choose to repeat a favorite more often. There are 14 dinners and you might choose to have 7
once a week or 14 every other week, for more variety. If you change the number of times you are having a
meal, change the numbers in the columns. For example: if you decide to have a chosen meal twice a month
instead of every week, you will multiply everything by 26 instead of 52. After you have chosen your meals, use
the alphabetical shopping list to determine your needs for the year.
Example: Item
Oatmeal

meals
granola= 52 cups

total
104 cups

have on hand
20lbs.-2nd bedroom

need
10lb. = 52 cups

The EQUIVALENCY INFORMATION pages, show that there are : 1cup =4 oz. x 104 cups =26 lb. or about- 9 ,#
10 cans, if using sealed cans.
42

This information is to be used as a guideline. Feel free to personalize it by including your own recipes, family
preferences, or food availability. These pages give you the information that you can use to compute the
correct amounts of food needed for your family. It simplifies the matter of - what to buy and eliminates the
tendency to just pack and store. Once you start using this system for your basic meals, you can add breads,
deserts, and other foods to your supply and create your own menus. Your water needs can be stored in the
55 gallon barrels.
Dont forget to store the other basic needs : garbage bags, foil, plastic wrap, dish and laundry soap, vitamins,
and toilet paper, Wood for fuel, matches.

Equivalency Information
Food.------------------

storage life -----------------

Equivalencies

1. Applesauce (jars)
10 years-----16 TBSP/cup 4c / qt.
2. Apple slices ( dehydrated) 30 years.---10c. / #10 can = 11/4lb. 1 c. dry + c water = 2 c. fresh
3. Baking powder.1-2 years.------- 32 TBSP.= 1 lb. to test: add 1 tsp. to 1/3 c. hot water. If it
foams& bubbles,- its good.
4. Beans (dry) .30 yrs.----12 c. / # 10 can 1 lb. = 2 1/2 c. dry= 6 c. cooked.
5. Butter (canned) .10 years+( purchase online) . -- 12 0z. can = 24 TBSP. or 3 sticks of butter.
6. Cake mixes ..3-5 years. Vacuum seal-cake, cookie, cornbread,& other mixes.
7. Canned foods.10 Years.- canned foods maintain its high eating quality for more than 2
years, and is safe to eat as long as the container is intact and not damaged in any way. Toss out any
bulging, dented, or weeping cans If in doubtthrow it out
8. Carrots (dehydrated ) .25 years.------12 c./ #10 can- 2 lb. ..1/2 c= 1 c. rehydrated carrots.
9. Celery (dehydrated ).25 years. --------12 c. / # 10 Can 2OZ,= 1 C. --- C. DRY = 1 C. hydrated.
10. Cheese powder ( dry ) 5+ years. Vacuum seal .4 c. / 1 lb.-- 96 TBSP= 1 lb. use on mac.& cheese.
11. Chili (canned ) 10 + years
12. Cocoa Powder.20 = years. Vacuum seal in jars. ( It will small rancid if bad.)
13. Corn meal..6 + years.--------- 4 c. = 1 lb.vacuum seal.
14. Cornstarch..indefinite.--------45 TBSP. = 1 lbs. ---store in sealed container.
15. Corn syrup. .indefinite.
16. Cream of tartarindef.-------------- 3 TBSP . =1 oz. ----48 TBSP = 1 lb.--- vacuum seal .
17. Eggs (fresh ) .1 year.-coat eggs with mineral oil and store with points down, in
refrigerator, or cool place.
18. Flour (white) ..10+ years.---------------12 c. / # 10can.------ 19 c. = 5 lbs.
19. Gelatin (unflavored ) ..Indef. ----1 tsp.= 1 egg. Store in sealed container. (Egg substitute : 1 tsp
gelatin + 2 TBSP. cold water + 2 Tbsp. hot water = 1 egg .
20. Grapenuts- dry cereal 5 + years.----------6 c. / 24 oz. box.--- vacuum seal.
21. Honey.indef. 20 TBSP = 1 c. or 13 oz.----6 c. = 5 lb. de-crystalize by heating .
22. Hot cocoa powder.2 + ears. 12 c. / #10 can ---# 10 can = 56 liquid cups.
23. Krusteaz pancake mix. 5 + years.-------1 c. mix = 5 % pancakes. Vacuum seal/ mylar.
43

24. Macaroni. 30 years.-----12 c. / #10 can----4 c. = 1 lb. 2c. dry = 5 c. cooked.

25. Malt-o-meal6 + ears. ----5 c. dry = 28 oz. --- c. dry = 1 c. cooked. Vacuum seal.
26. Molasses.10 years.
27. Milk ( non fat dry )..20 years.--------12 c. / # 10 can. = 58 liquid cups.---- 1/3 lb. Dry = 1 c. dry.
1/4 dry = 1 c. milk.

Vacuum seal/ mylar bags

28. Buttermilk: 1 c. water, 1/3 c. dry milk, 1 TBSP. vinegar or lemon juice. (let sit 5 min. )
29. Evaporated milk : 1 c. water, + 2/3 c. dry milk
30. Whole milk : 1 c. water , + 1/3 c. dry
31. Mushrooms ( dehydrated )..20 years-------------- 4 c. dry = 3 oz. 20 c. = 1 lb. ---vacuum seal
32. Noodles ( egg )..6 years.-----4 c. = 8 oz. ----------2 c. dry = 2 c. cookedvacuum seal.
33. Nuts. ..3-5 years. -----------vacuum seal
34. Oatmeal.30 years.-----12 c. / #10 can----1 c. = 4 oz. ---- 1 c. dry = 2 c. cooked
35. Onion ( dehydrated )30 years.- -12 c./ # 10 can = 192 TBSP. --6 TBSP. dry = 1 c. fresh onion.--16 TBSP dry = 1 cup.
36. Parsley flakes 10 + years.--- 30 TBSP = 1 oz. vacuum seal.
37. Peanut butter .2+ years unopened
38. Popcornindefinite.---12 c./ #10 cant1 c. popcorn= 16 c. popped. If it doesnt
pop well, mist a little water over the kernels, shake, then place in an air tight container for a day.
39. Potato flakes..30 years.12 c. / # 10 can--- 3 c. water + 1 tsp. salt + 1 c. milk + 3 c.
flakes =4 c. potato.
40. Raisins..3-5 ears. 4 c. / 1 lb. vacuum seal
41. Refried bean flakes5 years.--- -12 c. / # 10 can-- 1 c. flakes + 1 c. water = 1 c. beans.
42. Rice ( white ) 30 years.---12 c. / # 10 can 2 1/3c. per lb. 1 c. raw= 3 c. cooked.
43. Salt indef.
44. Shortening.10 + years unopened---- 3. = 1 c.
45. Spaghetti noodles30 ears. ---4 lb. / #10 can----8 oz. = 4 c. cooked.
46. Spaghetti sauce ( in jars) .. .10 years------ may darken in color but Safe to eat.
47. Spices.10 years.---1 c. = 4 oz. = 16 TBSP. ---64 TBSP. = 1 lb.vacuum seal
48. Sugar ( white ) Indef.-16 TBSP= 1 c.- 2 c.= 1 lb. doesnt need to be canned or sealed
49. Sugar (Brown).Indef. 1 1/3 c. = 1 lb.--------- vacuum seal
50. Syrup ( bottled ..3 + years.
51. Syrup ( homemade )... 1 c. water+ 2 c. sugar. Boil until thick: add maple flavor. Make just
what you need as this will not keep unless refrigerated.
52. Tapioca ..10 + years. ----40 TBSP= 1lb 1 TBSP = 1c. cooked. Vacuum seal
53. Tomato powder..15+ years--1 c. powder + 2 c. water = 2 c. tom. sauce. Vacuum seal.
54. Vanilla ( imitation ) ..10 + years.
55. VinegarIndef.
56. Wheat ..30 + years--.5.8lbs./ # 10 can = 12 c. = 18 c. flour when ground.1
c. wheat= 1 c. flour 2 1/3 c. wheat = 1 lb. = 3 c. flour
44

57. Yeast.5 + years.( in freezer )1 year out.---2 lb. compressed yeast= 96

TBSP. to test yeast : add tsp. to c. warm water. It should bubble after a few minutes & smell good

Ways to preserve foodsDehydrating foods.

An important and easy way to preserve foods is to dehydrate them. Store purchased dehydrated foods can be
expensive. A good dehydrator can pay for itself quickly by dehydrating your own fruits and vegetables. The
abundance of gardens or farmers markets is a good choice for Produce. Dehydrated food take up very little
space a plus for preppers, They are light and easy to grab and go, and they cook up fast. Almost any food can
be dehydrated.
Dehydrators can often be found at thrift stores, newspaper or craigslist adds. A good brand, can be bought
new, online for $150-250. I like the USA made Excalibur. It can be purchased with or without a timer. I think
that the timer is unnecessary unless you plan to be away from home when it is time to turn off. An
inexpensive timer can be bought to do the same thing. I would go for the 9 tray models, as they will hold a lot
of food, you will probably regret it if you dont.
Follow the directions that come with your dehydrator, and have fun experimenting with various foods.
Instead of throwing away your over ripe fruit, blend them and make fruit leathers / rollups. They are great
survival food and children love them. They are lightweight and are good for back packing or campouts.
I like to dry my own herbs such as; Parsley, sage, chives, and dill. Take advantage of store specials, and in
season produce. Around holiday times, I purchase celery and cranberries and dehydrate them.
Cranberries need to be sorted, washed and dipped into boiling water until their skins split- then immediately
remove and drain, or they can be chopped and Dehydrate them at 125=130 degrees until they are still
leathery, 10-14 hours. Take a few out and let them cool- to be sure. You dont want them hard. Dried fruits
can be vacuum sealed into jars, Mylar bags with oxygen absorbers, or added to ingredients and stored in with
a recipe such as instant oatmeal or muffin mixes.
Beans may be cooked, drained, and flavored. ( I like to add taco seasoning, garlic, and onion.) Then they can be
dehydrated. Potatoes can be sliced, or shredded,and cooked until tender and dehydrated. Dehydrate cooked
spanish rice, Store it in jars with an oxygen absorber. It will re-hydrate quickly for a fast meal. When you have
leftovers and dont want to freeze them- just dehydrate them instead. Frozen vegetables can be placed
directly on the trays and dehydrated. Frozen peas and mixed vegetables are very easy to dehydrate. Fruits that
turn brown when exposed to air such as Pears and Peaches will need to have Ascorbic acid or Fruit Fresh
added so that they dont turn brown. Canned fruits dehydrate well too, just drain off the liquids first. A
favorite book of mine is : Dehydrator Cookbook by Tammy Gangloff It has 398 recipies using your
dehydrated foods. Make your own meals in a jarwith your dehydrated foods and your favorite recipe.

45

Pressure canning foods

You can save a lot of money by canning your own foods. This is especially important if you are growing your
own or have access to home grown food. Low acid foods require a higher temperature when processing
than can be reached by placing them in a hot water bath method. To kill harmful bacteria (such as those
associated with botulism), you must use a pressure canner to ensure the safety of the preserved produce.
Foods such as red meats, sea food, poultry, milk products, and all fresh vegetables,(with the exception of
most tomatoes,) fit into the low acid group since they have an acidity, or pH level, of 4.6 or higher. The
temperature of 240 degrees must be reached and maintained (for a specified amount of time) to kill the
bacteria. This temperature can be reached only by creating steam under pressure using a pressure canner.
1. Pressure canners- are not the same thing as Pressure cookers. A good Pressure canner will have a
gauge, a pressure release valve, wing nuts to hold the lid down, and a tray to keep the jars off the bottom.
Some canners have a rubber seal inside the lid, and turning the lid, locks it down. These seals become
brittle with age and need to be replaced. If you are purchasing a new canner, get one with a metal to
metal lid. Yard sales, thrift shops, and online are good places to find used canners. If buying a used
canner or canning with one that has been in the family, it is a good idea to have the gauge tested at
your- County Extension Office, or just purchase a new one. A pressure canner is a good investment, as it
will save you money in the long run. What if the electricity goes out for an extended period, and you have
freezers full of food? You will need to can that food quickly to keep from losing it. Invest in a Canning
cook book and follow the instructions for the type of food and method you are using to can. Pressure
canning is a safe and an effective way to preserve foods when done properly. DO NOT LEAVE your pressure
canner unattended. You need to be on constant standby, to keep an eye on the gauge, to keep it at the
required pressure.
2. Hot water bath canning -is very easy and can be used for most fruits and high acid vegetables. Directions
are easy to find on the internet or in canning cook books.

Solar oven cooking

In an extended emergency, with no electricity, a Solar Oven may be indispensable. The fuel source is free. In
sunny climates it can be your main source of cooking. Even sunny days in the winter work well. It is a good
idea to have a backup source for cloudy days, such as a Rocket Stove. There are many instructions on the
internet (You Tube) on how to build your own rocket stove (or purchase one listed on the Sources and
Resources
The biggest problem with solar cooking is that the best cooking hours are limited to midday. 10 a.m- 4 p.m.
Cooking times and temperatures are variable, and require moving the oven to track the sun. Clouds can
lengthen the cooking time. The general rule is- that foods will take about to twice as long to cook as on a
conventional stove or oven. It is better to cook smaller amounts and smaller sizes at one time. Because the
solar oven can reach temperatures up to 350 degrees, it is possible to bake bread. One dish meals are a
popular item to cook in the solar oven. Food does not burn and does not mush up when left cooking too
46

long. Other uses for your solar oven include: Boiling and sanitizing water and dishes, sterilizing, Dehydrating ,
Drying firewood , & De-crystalizing honey or jam.
Solar cookware: Your cookware should be able to fit inside the oven. Measure the inside before purchasing
cookware. The lids should be tight fitting and cookware should be dark to absorb the heat. Dark enamel ware
works well. Cast iron is good because it holds the heat. Dont use stainless steel, or shiny aluminum as they
will reflect the heat instead of holding it in. You can paint the outside of your pots or mason jars with a high
temperature black paint. You can bake jar breads and cakes directly in the dark jars.

Using a Vacuum Sealer

1. Foods with a high oil content, moisture, or high sugar content, cannot be stored in #10 cans because of the
interaction with the metal.(chocolate chips, nuts) for example. You can still increase their shelf life by
putting them in Mason jars and vacuuming sealing them with a food Saver. If your food saver did not come
with the jar sealer attachments (large and regular mouth, and tubing), they can be purchased separately
on the internet. (Amazon or Ebay).The nuts can also be put into jars and an oxygen absorber added to the
top, and sealed with a lid and band. The best way to keep nuts and high oil content foods is to vacuum seal
and the freeze them.
2. Put your ingredients into a clean jar. Check the jar rim for chips or food. Put a lid on the jar (you can reuse
lids, if they are removed carefully each time).Dont use the metal band over the lid until after it is vacuum
sealed. Attach the hose to the port of your food saver, and place the appropriate size vacuum jar cover
over the lid.
3. Start your machine by pressing the correct button for attachments. The machine will stop when the jar is
sealed. You can often hear the pop - when it does, remove the tube from the top before removing the
lid cap. Foods that are good choices to seal in jars are: nuts, raisins, chocolate chips, egg noodles, poppy
seeds, dried fruit, dried cooked cereals, cookies, granola bars, and about anything else you find in your
pantry. Shelf life should be about three years if the food is kept cool. The warmer the temperature, the
shorter the shelf life. Vacuum sealing is not a substitute for canning, and is not for foods that need
refrigeration, although the jars may be resealed and kept in the refrigerator, until used up. Avoid vacuum
sealing- fine powders such as spices. The fine powder can be sucked into your machine and ruin it. The
powder can be put into a zip lock bag and express the air. Put the bag into the jar and add the lid, and
vacuum seal it. Used food savers can often be found at thrift stores or on the internet. (Craigslist, Ebay,
etc.)
4. Stock up on the vacuum bags for your food saver- they may be unavailable later.
5. Use your vacuum sealer for all your frozen foods. The money you will save in not throwing away foods
with Freezer burn, will pay for the vacuum sealer over time.

47

Preserving food using the Oven method.

Food can be preserved in canning jars, heated in the oven. This method will prevent any insect infestation, as
the heat will kill any insects, eggs, or larvae. This method works well for small families, small amounts, and if
you have a large supply of jars and storage for them. The foods that work the best with this method are dry
foods with little oil in them, such as- Beans, rice, seeds, dried herbs, flours, corn and oatmeal. Cereals and
other pantry items work well too, if they are dry and have a low fat content. Any dried fruits or vegetables
that have 10% or less moisture, will store well with this method. Nuts have a lot of oil so do not store well for
an extended period of time. The nuts with less oil such as almonds, last longer. But it is better to freeze the
others.
To oven preserve you will need: clean, washed and dried canning jars. Lids and rings will be used after the jars
are removed from the oven.
Fill the jars to the top and then bounce them on towel covered counter. The product will settle. Add more
until it is 1/4 -1/2 inch from the top of the jar. Fill pint, quart, or gallon size, depending on the amount of
product you use at a time. Use larger jars for beans, rice and flours. Use pints for herbs, spices, and dried
onions.
Preheat the oven to 180- 200 degrees. Place the filled jars on a large, sturdy, cookie sheet. Put them into the
oven. (It may be easier to put the cookie sheet in first and then add the jars one at a time.) Leave the jars in
the oven for 1 hour. During this hour, place the lids and rings on a towel near the oven. Have another kitchen
towel on hand to use to remove the jars- one at a time, from the oven.
Start by removing a jar and place it on the towel. Wipe the top rim of the jar with a damp paper towel to
remove any food dust, and check for any chips. Immediately add the lid and ring and tighten. Repeat this
process with all the jars. The jars should start sealing as they cool. If for some reason one doesnt seal, place
that jar in the pantry to be used first. The dry foods preserved this way will last for several years, however,
they need to be protected from light. These are not oxygen free so to really extend their life, add a 100cc
oxygen absorber to the top of the jar before sealing. I love this method for layered one dish meals in a jar,
such as Lentil stew and Split pea chowder. They make great gifts also !
This oven method is not safe for fresh food, and is not a canning method. Use hot water bath for high acid
fresh foods and pressure canning for everything else. If you have a vacuum sealer, this method is not
necessary.

48

Meals in a Jar.
Survival meals ready made.
I love to walk into my pantry and see all the shelves arranged with food and jars, especially the ones with
readymade meals, neatly arranged on the shelves. I have convenience foods in boxes and bags, but these
meals in a jar, are my pride and joy. They are packaged in jars or Mylar bags, and are ready to grab and go.
They are especially appreciated when a quick meal or a gift is needed.
What are Meals in a jar? Readymade meals are complete meals that can be created by just adding liquid.
Some readymade meals can also require other optional ingredients such as canned vegetables, fruit, or
protein. Meals can be stored in pint, quart or larger size jars. They can also be stored in Mylar bags.
Why make readymade meals? Most families have recipes of meals that they like to eat. These recipes can
easily be adapted to store as a readymade meal by substituting the liquid ingredients to dried ones. Taste and
personal preference is a big factor in deciding what to store.
You can control the Quality of your ingredients. Most grains and seeds have now been genetically modified.
Pesticides are routinely sprayed on crops. Chemicals are added to most pre-packaged, prepared foods. By
preparing them yourself, You can use organic ingredients, or foods that you have grown.
Convenience is another big reason that readymade meals are a big hit. After a busy day, how often do we
want to just throw something in a pan and have a quick one dish meal? When camping, they are light
weight, and quick to fix.
Having an ample supply of readymade meals is the ultimate form of food Preparedness. Whether it is for a
weekend campout or a power outage, survival food can be an anytime food. Plus, experimenting with
readymade meals helps us prepare for a real emergency event.
Cost efficiency is another factor that most of us consider. While it would be great to purchase all our survival
foods commercially packaged, few of us can afford $1-2,000 per person for a year or two of complete
packaged meals. By buying in bulk, you can take advantage of sales, discount stores, co-ops, and buying clubs.
Making your own can save you 50% or more.
Using my own dehydrated garden vegetables, saves me money. For things that I cant grow easily, such as
broccoli, cauliflower, or peppers, I buy already dehydrated or freeze dried.
Your Readymade meals, will be a great last minute gift item for a new neighbor, sudden emergency, or for a
craft fair. Everyone appreciates a nicely decorated jar with an attached recipe, whether it is for a main meal or
some cookies or brownies.
Where will you store your readymade meals?
Your storage place should be dry, clean, dark and cool. Adequate ventilation is important too. Use wood to
separate the buckets, from sitting on concrete. You should label , date, and rotate your foods.
49

Use up the oldest first and place the newer at the rear. As with your other bulk stored foods, keep in mind the
enemy of food sunlight damages the color of the food stored in jars. You will want to keep them in a box or
dark place. Jars are bulky, and can be more expensive than Mylar bags. So unless you might want to give the
jar as a pretty gift consider using Mylar bags. Ingredients that arent layered can be mixed altogether and put
into Mylar bags. Put an oxygen absorber on top, Express as much air as possible, and seal the Mylar bag with a
household iron or hand held clamp sealer.
Variety is important ! If you decide to incorporate some convenience, purchased foods, such as: pudding
mixes, gravy mixes, or beverages, that normally require milk, just put the powdered mix into a jar or Mylar bag
and add powdered milk to the mix and seal with an oxygen absorber. This will make the food last long beyond
the original manufacturers expiration date. Dont forget to store comfort foods such as deserts, pastas, and
sweet bread mixes. Gravies, Sauces, And Side kicks are important. Almost any liquid food can be found in a
dried form: dried buttermilk, Dried Sour cream, dried eggs, milk and cheeses. These foods can boost the
taste, calories, and the versatility of your ready- made meals.
Getting started--Assemble all your supplies: Jars, or Mylar bags, oxygen absorbers ( I use a 100cc, for a pint.
100-300ccfor a quart jar, 300-500cc for a gal. Mylar bag, 500cc for a gallon bag.) Use the Jar lids and rings
that fit your jars. Dont open the package of absorbers until you are ready to use them as they start working
right away. Seal the left over ones in a small jar or seal into a vacuum sealed bag.
I like to do my ready-made meals in an assembly line fashion.
Choose a recipe, assemble the ingredients, have your jars washed and thoroughly dried. ( placing them in the
oven for a few minutes helps.) A canning funnel, is a big help. You can make one from rolling stiff paper into a
cone. Open the narrow end to fit into the jar neck and tape it to hold its shape.
Start by putting the powdered ingredients at the bottom. Layer each one as you go. Smooth each item with a
flat object to keep the design level, ending up with the largest items. Bounce the jar on a towel covered hard
surface to allow the ingredients to settle. Allow one inch head room. Lay an appropriate sized oxygen absorber
on top. Wipe the jar rim or inside top of the Mylar bag with a slightly damp paper towel to remove the food
dust. Seal jars with lid and band, Mylar bags with an Iron or Jaw clap sealer.
Large Mylar bags can be cut down to any size and 3 sides sealed shut. If you dont want your spices,
seasonings, or pasta added until the longer cooking items are done, place them in a small zip lock or Mylar
bag, (leave a small opening for the oxygen absorber to pull out the air) and tuck it down into the center of the
bag or jar. Add the appropriate size absorber, expel the air and seal shut. I write directly onto the outside of
the Mylar bag- the date & what is inside. Pastas, and things that cook quickly should not be mixed in with
beans that take a long time to cook. Put them into a separate Mylar bag. The Mylar bag should then be stored
in an air tight bucket that also has the date and contents written on it. Several meals can be put in the same
bucket to make the most use of the space.
Space in this E book does not allow for all the specifics of ready- made meals. I highly suggest that you pick up
a book or two on Amazon. Two of my favorite are : Do it yourself Prep and Store, by Janice Gunther: and
Meals in a Jar by Julie Languille. You Tube also has videos available to show you various techniques.
50

Here are a few of my favorite ready-made meal recipes. Be adventuresome and make up some of your own
favorites. Feel free to change the ingredients to reflect your familys dietary needs and personal preferences.

Meals in a jar recipes

Split pea soup.
Makes 1 qt. jar, Serves 8-10. Layer in order.
1 TBSP. Celery salt or plain salt.
1 TBSP dehydrated onion flakes.
1-2 tsp. Parsley flakes.
1 tsp sweet basil.
tsp. Garlic powder.
1 TBSP. bacon flavored bits. (optional)
c. Dry vegetable soup mix. ( optional)
c. dehydrated diced potato (Optional )
1 Bay leaf ( remove after cooking)
Split green peas fill jar to top and bounce to settle. Leave 1 headroom and place a 100 or 300cc oxygen
absorber on top.
Wipe rim of jar and seal with a lid and band.
Soup can also be stored in a Mylar bag and sealed with an oxygen absorber inside.
Make a tag Printed with the cooking directions below and tie around the jar with a ribbon, or write the
instructions on the Mylar bag.

To cook. Empty contents of jar into a 4-6 qt pan.

Add 3 quarts water. And cook until split peas are tender.( remove the bay leaf)
For a creamy soup, puree all ingredients and add 1 c. powdered milk or soy milk and c. creamer.

Meals in a jar Soup varieties.

Creamy potato Chive:
Makes 1 Quart jar: For 12 jars in ( )
51

2 C. (24) Instant mashed potato flakes.

1 C. ( 12) powdered dry milk.
.C. ( 6 )dry creamer ( optional for a creamier soup.)
2 tsp. ( 1/3 c.) dried minced onion or 1 tsp.(3 TBSP) onion powder.
1 TBSP (3/4 C.) chicken flavor or vegetable bullion. I use McKays Chicken seasoning.
tsp.(2 TBSP) granulated garlic.
1-2 tsp. (5 -6 TBSP )Parsley flakes.
1-2 tsp.( 5-6 TBSP) dried Chives.
1-2 tsp. (5-6 TBSP ) salt or to taste.
Optional Variations: add 1/4 C. ( 3c. ) powdered cheese instead of the creamer
Directions: Mix all ingredients in a lg. bowl and put into a clean, dry, quart jar. Pressing down to compact to 1
of the top. Ingredients may also be put into a Mylar bag with an Oxygen absorber and sealed.
For long term storage , place a 300cc. oxygen absorber on top. Wipe the jar rim or( inside top of Mylar bag )
with a dampened paper towel to remove food dust, and apply canning lid and band and tighten. To serve, add
2/3 c. boiling water to 1/2 cup soup mix . more or less to taste.

Lentil soup/stew.
Makes 1 qt. jar. Serves 8-10. Layer ingredients in order.
1 TBSP. salt (or Celery salt)
1 tsp. Italian seasoning. (or dried basil)
1 Bay leaf.
1/3-1/2 c. dehydrated Carrot pieces.
1/3 c. dehydrated onion flakes.
1 tsp dried garlic.
1-2 TBSP. bacon flavor bits.( optional)
1/2 c. dry vegetable soup mix.
1 c. rice.
52

1/2 c. Beef or Chicken flavor TVP granules.

2 c. Lentils ( or as much as it takes to fill the jar. ( bounce to settle, and leave 1 headroom and add a 100 or300 cc oxygen absorber.
Wipe rim with a damp paper towel and put jar lid and band on.
Soup may be put into a Mylar bag and Sealed, instead of a jar.
Add the cooking instructions to a tag and tie it to the jar with a ribbon, Or write the directions onto the Mylar
bag.

To cook: put all dry ingredients from jar into a 4-6 qt. pan with 3 qts. Water. I like to add a qt. of home
canned tomatoes if making soup. Add more or less liquid for personal preference.
May be cooked in the Solar oven or in a Dutch oven on a Rocket stove.
Cook for one hour or until the lentils are tender.
1.C.tomato powder can be added to the jar, or 1 qt. of canned tomatoes to the liquids.
Remove Bay leaf before serving.

Meals in a jar
Instant oatmeal/ apple packets.

Instant oatmeal /blueberry packets.

Makes 16 (4 serving packets)

32 cups instant oatmeal

32 cups instant oatmeal

3 cups powdered milk

3 cups instant powdered milk

1 cup powdered creamer

1 cup powdered creamer

3 cups brown sugar

3 cups brown sugar

2 tsp. nutmeg

6 TBSP Cinnamon

1 TBSP. salt

2 tsp. ground nutmeg

2 cups dried blueberries.

1 TBSP salt.
2 cup dried apples chopped fine.
To serve, measure cup mix into bowl. Add 1/2 -2/3 cup boiling
water,( milk or soy milk optional )and let sit for 5 minutes, and enjoy.
Store in Jars or mylar bags with oxygen absorbers.

53

storage system recipes.

These recipes are included as an EXAMPLE of the wide variety of foods you can use in your food storage
system. These are vegetarian recipes ( some Lacto-ovo), and are created to feature baking in the SOLAR
OVEN. They can also be cooked on a Rocket Stove or on a household stove. They can easily be adapted for a
meat diet. The eggs referred to in the recipes are dried eggs, but egg substitute such as gelatin, or arrowroot
powder can be used, or delete the eggs altogether. Most liquid foods such as sour cream , buttermilk ,and
tomatoes ,can be bought online in a dry powdered form. You will notice that these recipes call for coconut oil.
That is because it has a very long shelf life compared to other oils (up to 5years). Coconut oil is solid at room
temperature, and has many health benefits. It does not produce dangerous free radicals when heated too
high, like corn, soy and canola oils. It is an excellent choice for survival foods. You should purchase virgin
coconut oil that has been cold or expeller pressed. It can be sealed into small mylar pouches and tucked into
the jar or mylar bag along with the recipe ingredients.
Please use the foods YOU love when creating your menu cards.

Alternate milk sources

In a survival situation there might not fresh milk available. Dry, powdered milk can be stored for years but you
may want to consider making your own fresh, delicious, Soy milk. Soy beans store well and 1/3 c. dry
soybeans, soaked overnight and put into a Soya Power Plus soy milk maker ( or other brand) will yield 1
quart of delicious soy milk, in 15 minutes. Soy milk, when flavored with a little vanilla, salt and sweetener, is a
delicious alternative to powdered milk. I like to add 1/3-1/4 c. raw cashews into the soymilk maker along with
the soybeans. The milk comes out very creamy! I strain it directly into clean mason jars and seal with a lid and
ring, and because it is very hot, the jars seal. This product must be refrigerated, but will last several weeks.
When prepared with the same percentage of water as that found in dairy milk, soymilk contains 51 % more
protein, 16 % less carbohydrates, 12 % fewer calories, and 24% less fat. At the same time, it contains 15 times
as much iron, many of the essential B vitamins and NO cholesterol! From this soymilk you can easily make
your own Tofu- another good source of protein. Tofu can supplement a survival diet, by complementation.when eaten in a meal with a grain, it forms a more complete protein and boosts the protein amount to more
than each food had, combined. Tofus unique amino-acid composition makes it, not only a good protein
source, but a remarkable protein booster. Consider a good Tofu cookbook to provide ideas and recipes for
tasty dishes using Tofu. Try substituting soy milk in your Survival recipes. The web site for the soymilk maker is
on the sources and web site page.

Breads.
The question most often asked about solar baked bread is, Does it brown? The answer is yes. It bakes and
browns beautifully. As with all other foods, breads take almost twice as long to cook in a solar oven. Put it into
the Solar oven when it has risen about 1/2 as high as you would normally let it rise for a conventional oven.
Misting the top lightly with water helps it brown nicely. Cooking times and temperatures will always depend
on how hot your solar oven is, and the cloud cover. The Pint references are referred to cooking in pint jars.

54

365 Loaves of Bread White / wheat bread - 1 loaf per day Total for One Year
2 c white wheat (3 c flour) x 365=730 c (12 c / #10 can) 61 #10 cans wheat (354 pounds)
1 c water x 365 = 365 c (16 c / gal) 23 gal of water
1 tsp salt x 365=547 tsp (117 tsp/container) 4 2/3 containers of salt
2 Tb melted coconut oil x 365=730 Tb (17 Tb/c, 2 c/#) 19 lbs. coconut oil.
c sugar x 365=91 c (2 c=1#) 46# of sugar
or c honey =91 c (13 oz=1c) =75# honey (or 75 # honey)
1 Tb yeast x 365 = 365 Tb (48 Tb/#) 8# of yeast
Follow instructions for whole wheat bread.

Whole wheat bread. Makes one loaf or 3-4 pints.

1 Tb yeast, 1 c water, 3 c wheat flour, 1 tsp salt, 2 Tb applesauce or shortening, c sugar or honey.
Warm c of the water, stir in the yeast and set aside. Mix 2 c of the flour, the melted shortening, sugar, salt
and the rest of the water in a large bowl. A little at a time, add enough of the rest of the flour, kneading until
smooth and elastic. Cover the bread and let it rise until doubled in size. Punch down the dough, shape it into a
loaf, place into a greased pan or jars, cover and let it rise again until doubled. Solar oven: Bake for 50-60
minutes or until browned. For a regular oven, bake at 350 for 30-35 min.
Cinnamon and Raisin Bread Makes 1 loaf or 3-4 pints.
1 recipe wheat bread (you can use white or wheat if desired) 1/8 c. oil. (margarine, butter, or coconut oil) 2
tsp cinnamon, 2 Tb sugar, c raisins.
Make the bread recipe and before you roll it into a loaf, spread the butter on the dough, sprinkle on raisins
and a mixture of sugar and cinnamon. Roll it up, place in loaf pan or jars and bake until browned.
Cornbread. Makes one 8x8 pan or 3-4 pints.
1 2/3 c flour, 1 2/3 c yellow cornmeal, 2/3 c sugar, 2 eggs (egg substitute ), 5 tsp baking powder, c dry
milk, 1 tsp salt, 1/3 c melted coconut oil. 1 c water.
Make your eggs. Melt 1/3 coconut oil. Mix the flour, sugar, baking powder, salt and dry milk in a large bowl.
Stir in the cornmeal until well blended. Add eggs and water and stir until the batter is smooth. Gently stir in
the melted oil, just until blended. Do not over-stir. Pour into your greased pan or jars and bake for 60 to 80
minutes or until browned.
Oatmeal raisin muffins. Makes 12 muffins.
1 egg, 3 tsp baking powder, c milk (1/8 c dry + c water), tsp salt, c raisins, tsp ground nutmeg, c
melted coconut oil, tsp cinnamon, 1/3 c sugar, 1 c white or wheat flour, 1 c rolled oats.
Melt the coconut oil. Make your egg. Mix egg, milk, raisins and shortening. Stir in remaining ingredients
and stir just until moistened. Fill muffin cups full or mason jars just over half full. Bake until browned.
Wheat Muffins. Makes 12 muffins.
2 c wheat flour, c melted coconut oil, 1 c sugar (or brown sugar), 1 egg, tsp salt,1 tsp vanilla, 1 tsp
baking soda, 3/4 c water, 1/3 c dry milk, c raisins.
Melt you coconut oil . Make your egg. Mix dry ingredients in a bowl. Mix liquid ingredients, raisins and egg
and pour over the dry mixture. Stir just until moistened. Spoon into greased muffin tins or fill mason jars to
just over half full. Bake until browned.
55

CEREALS
If you want sugar and c of milk with your cereals, you will need to add the separate serving of: c water +
1/8 c dry milk and 1 Tb sugar (or desired amount) to your totals.
Granola Makes 4 cups or 3 pint jars.
3 c oats, 1/3 c honey, c sliced almonds, 1 tsp cinnamon, c.coconut oil, tsp salt, c raisins.
Melt the oil. Place all the ingredients (except raisins) in a large bowl and mix well. Spread onto a shallow pan
(or put into 3 uncovered pint jars) and bake until browned (60 minutes or longer). It shouldnt have to be
stirred but you can turn the jars half way through. Watch it closely so it doesnt burn. When its
browned, place the hot granola and the raisins in jars (if theyre not already in jars) and screw the lid on. As
the granola cools, it will seal the jar and keep the granola fresh for weeks.
Grape Nuts Makes 4 cups. (Option: buy Grape Nuts and vacuum seal in jars)
6 c whole wheat flour ,1 c brown sugar, 2 c buttermilk (2 c water + 2/3 c powdered milk + 2 Tb vinegar or
lemon juice.) 1 tsp baking soda, 1 tsp salt
Mix everything in a bowl, press onto 2 cookie sheets and bake until dry (1-2 hours) Grind with a meat grinder
to the size of grape nuts and bake again until golden brown. Cool and store in airtight container. Serve with
milk.
Oatmeal Makes 1 cup cooked.
c rolled oats (or quick), 1 c water, tsp salt.
Place salted water and oats in separate canning jars or covered pots and heat in solar oven. When hot, add
oats to hot water and cook to desired consistency. Serve with milk and sugar. Add raisins or dried apples.
Rice Cereal or Rice Pudding Makes 3 cups.
1 c rice, 2 c water, tsp salt, tsp nutmeg.
Place salted water and rice in separate canning jars or covered pots in solar oven. When water is hot, add
warmed rice and cook for 40 to 50 minutes or until rice is done. Add milk, sugar and nutmeg.
For pudding. 2 eggs, c raisins, tsp nutmeg, tsp vanilla.
Cook 1 c rice as directed above in 2 c water. Make 2 eggs, and addeggs to the cooked rice, along with the
sugar, raisins and nutmeg. Stir well and return to the oven, repeating the process until rice is thick like
pudding. Add vanilla and stir. Add c milk if desired.
Wheat Cereal Makes 1 cups.
c wheat + 1 c water. Soak overnight. (1 or 2 more c of water will be needed to cook the wheat) Place water,
soaked wheat and pinch of salt in a jar or pot with tight fitting lid. Cook 2 hours. Add water as needed.
MAIN DISHES
I buy tomato powder in bulk and use it in my survival recipes instead of canned tomato. Extra water will
have to be added when substituting the tomato powder for canned tomatoes.
Baked Beans Makes 8 cups. Start early....beans take a long time.
1 pound washed pinto beans (2 c) 7 c water, 2 tsp salt, 2-3 Tb dried onion, tsp thyme, tsp garlic
powder,
tsp basil, 1 Tb parsley , 1 bay leaf.
Place water in covered pot and heat to as close to boiling as possible. Add beans. Cover and soak out of the
oven for 1 hour. Do not drain. Then add all the other ingredients And simmer 4-5 hours or until beans are soft.
Then add c. tomato powder, 3 TBSP Molasses.

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TVP Beef/vegetable Soup Makes 12 cups.

1 C.TVP beef chunks. 8 c water, 4-6 tsp (according to taste) - Veg. beef flavored soup base, 1 c dehydrated
diced potatoes, 1 c dried carrots, c dried celery, 3 Tb dried onion, 1-2 tsp salt, 1 bay leaf, 1 tsp thyme.
Mix all ingredients in large covered pot and simmer for several hours. Optional : tomato Sauce, V8 juice or
canned tomatoes may be added for the base sauce.
VEG. TVP Stew. Tomato style. Makes 8 cups, 1 c C.TVP (beef), 2 C. water. 2 TBSP (veg.beef flavored soup
base) 1 c tomato powder + 2 c water=2 c tomato sauce). 1 c dried carrots, 2 Tb dried onion, tsp salt, 1
bay leaf, 1 tsp thyme, 1 c diced dehydrated potatoes. 2 C. water. Place all ingredients in large covered dish
and simmer in solar oven for several hours.
TVP chicken Alfredo Makes 10 cups.
1 recipe Alfredo sauce, 1 C. TVP chicken granules . (soak in 1 c. hot water).1 pound spaghetti noodles, 8 c
water, 1 - 2 Tb parsley, 1 tsp garlic powder, 1 tsp salt.
Make the Alfredo sauce. Heat salted water and spaghetti in separate large covered pots (or canning jars w
lids). Add warmed spaghetti to hot water, cook 15 - 20 min. and drain. Stir noodles, sauce, parsley, garlic, salt,
and drained TVP chicken together gently and return to oven for 20 min. or until hot.
TVP Chicken Creole Makes 10 cups.
1 c rice + 3 c water + tsp salt (= 4 c cooked rice) 1 C. rehydrated Tvp. chicken (drained), c dried
celery,
c dried carrots, 1 bay leaf, 1 c tomato powder + 2 c water, 2 Tb dried onion, tsp sugar, tsp seasoning
salt, 4 tsp Worcestershire sauce, 3 Tb cornstarch, 1 c water, c dried parsley optional: c dried
mushrooms.
Place salted water and rice in separate canning jars or covered pots in solar oven. When water is hot, add
warmed rice and cook for 40 to 50 minutes or until rice is done. Hydrate vegetables. In a large covered pot,
put vegetables, tomato sauce, bay leaf, sugar, salt and Worcestershire. Cook 30 - 45 min. Put the 1 c water or
broth and cornstarch in another jar and shake until smooth. Add the TVP chicken and the cornstarch mixture
to the vegetable mixture and cook uncovered until thickened. Serve over the rice.
TVP Chicken Fricassee Makes 6 cups of broth and 8 cups of potatoes.
4 tsp. Mckays chicken seasoning + 4 cups water, 4 tsp dry onion, 1 tsp salt, c cornstarch and water as
needed, 1 C.rehydrated TVP chicken. 6 c instant potatoes + 6 c water + 1 c milk ( c dry milk +1 c water)
Combine the 4 cups of water, soup base, TVP chicken, onion, and salt in a large covered pot. Place the 6 c of
water + 1 c milk in another covered pot (or jars) and heat both pots in solar oven until hot. Take out the broth
and slowly add the cornstarch and water mixture. Return to the oven to thicken. Take out the pot of hot water
and stir in instant potatoes. (Make sure theyre nice and thick) Place some potatoes on a plate, scoop the
center to the sides, making a bowl of the potatoes and spoon some broth mixture into the bowl.
TVP Chicken and Rice Casserole Makes about 12 cups.
1 recipe cream of mushroom soup, 1 Tb lemon juice, 1-2 tsp. Mckays chicken seasoning, 2 c rice, 4 c water) 2
TBSP dried onion, 1/12 C. rehydrated TVP chicken, 1/3 tsp paprika ( Optional): 1/3 c dried celery and c
sliced toasted almonds.
Add broth and water to make 4 cups. Add the rice to the liquid and cook in solar oven about 40 minutes or
until done. In a large covered dish, mix the cream of mushroom soup, lemon juice, onion, paprika, and salt,
TVP chicken and cooked rice. (And optional celery and almonds) Cover and bake until done.

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Chili Makes 12 cups.

1 pound (or 2 c) washed pinto beans , 7 c water, 1-2 tsp salt, c dried onion, -1 tsp garlic powder, 3-4
TBSP chili powder, 3 tsp cumin, 1-2 TBSP sugar, 1 1/2 C. TVP- Vege burger rehydrated, 2 c tomato powder +
5 c water.
Place water in a large covered pot and heat to as close to boiling as possible. Add beans. Cover and soak beans
out of the oven for 1 hour. (Use soaking water to cook beans) Cook beans in covered dish 4-5 hours. Add
remaining ingredients and simmer until done.
Chili Macaroni. Makes 10 cups. (add more water or broth if its too dry). 2 c macaroni, 2 TBSP. dried onion,
tsp garlic powder, 2 TBSP. chili powder, 1 c tomato powder + 3 c water.
(3 c tomato sauce) tsp salt, 1 C.Vege.- burger rehydrated. Add the burger and water to equal 3 cups of
liquid. Add water and tomato powder to make tomato sauce. Add liquid, tomato sauce, macaroni, garlic, chili
powder, salt, and burger.. Cook until macaroni is done.
Goulash. Makes 14 cups.
3 c macaroni, 6 c water, 2 c tomato powder + 6 c water (6 c tomato juice) 2 tsp dried onion, tsp garlic
powder, 1 tsp salt, , 1 C. vege-burger. 1 can of corn (undrained.)
Heat the 2 c water and salt in solar oven until very hot. Cook the macaroni in the water about 20 min or until
done. Do not rinse. Add rest of the ingredients to the macaroni, return to oven and cook until done.
Macaroni and Cheese Makes 10 cups.
4 c macaroni, 8 c water, 10 TBSP. cheese powder, 1 tsp salt, 1/3 c dry milk + 1 c water, 2 Tbs. coconut oil,
tsp salt.
Heat the 8 c of salted water and the macaroni in separate containers. When the water is hot, add the
macaroni and cook for 15 - 20 min or until done. Drain. Add oil, cheese powder, salt, and milk.
Rice-a-Roni Makes 8 cups.-- 2 c rice, 1/4 - 1/3 pound spaghetti (1 cup of 1" broken pieces) 1 TBSP. dried
onion, 2 tsp. dry parsley, tsp. dry ginger, tsp. garlic powder, 1 tsp. salt, 4 TBSP. shortening, 4 tsp.
Mckays chicken base.+ 4 c water, optional: 1 c rehydrated TVP.(chicken ) c sliced toasted almonds and c
each dried carrots and celery.
In the solar oven, heat the shortening in a large pot. Dutch ovens are great but this can also be done in several
canning jars with lids. Break the spaghetti into 1" pieces. When the shortening is hot, stir in the rice and
broken spaghetti and cook until browned. (Jars can cook on their sides for this) Add the rest of the ingredients,
cover and cook for 40 - 50 min. or until done.
.
Shepherds Pie Makes 12 cups.
1 can corn (drained) 1 can green beans (drained) recipe tomato soup, 2 TBSP. dried onion, 1 tsp. salt,
1 1/2 c. rehydrated(drained) TVP, 3 c. instant potatoes + 3 c water (4 c potatoes)
Make the tomato soup. Heat 4 c water in jars or covered pot until very hot. Mix with the TVP, corn, green
beans, tomato soup, onions,& salt into a covered pot. Take the water out of the oven and wrap it in a dark
cloth to keep it hot. Place the meat mixture in the oven and bake 45 min. or until hot. When its done, mix the
instant potatoes and the hot water and spread on top of the meat mixture.
Spaghetti Makes 10 cups.
1 pound spaghetti noodles, 1 recipe marinara sauce, 1 1/2C. Vege.burger (drained). 4 c water, 1 tsp. salt.
Make marinara sauce and add drained TVP. Heat salted water and spaghetti in separate covered pots (or use
caning jars) add spaghetti to hot water and cook 15 - 20 min. Mix sauce and noodles.

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Sweet and Sour Chicken Makes 7 - 8 cups.

1 1/2 C. chicken TVP . 11/3 rice, 2 2/3 c water, 1 can pineapple, 2/3 c vinegar, 1 1/3 c sugar, 4 Tb cornstarch,
4 TBSP. soy sauce, 1 tsp. molasses, 1 TBSP. dried onion, 1/4-1/2 c. dehyd. Celery.( optional c. sliced
almonds, or cashews.)
Heat the rice and water in separate jars. When hot, combine and cook until done. Put the pineapple juice,
vinegar, sugar, cornstarch, soy and molasses into a qt. jar. Shake well and cook in solar oven. Cook and shake
this sauce repeatedly until thickened. On the bed of cooked rice place the heated TVP, almonds, pineapple,
and hydrated celery. Pour sauce over the top.

Taco Soup Makes 12 cups.

1 1/2 c.TVP vege-burger,(rehydrated) 1 can corn, 1 can kidney beans, 1 29 oz. can stewed tomatoes, 2 c water
(OR 1 c water and 1 c tomato sauce) 2 - 3 Tb taco seasoning, 2 Tb onion, tsp garlic.
Place all ingredients in covered dish and let simmer.

Tamale Pie Makes 10 cups.

1 c TVP vege-burger (drained) 1 c. tomato powder + 2 c water = 2 c tomato sauce
pound (1 c) washed pinto beans + 3 c water + 1 tsp. salt (3 c cooked beans) 2 Tb dried onion, tsp. salt, 1
tsp. garlic powder, 1 tsp. oregano, 2 Tb chili powder.
Topping: 1 2/3 c cornmeal, 1 2/3 c white flour, 2/3 c sugar, 2 eggs, 5 tsp baking powder, c dry milk + 1 c
water, 1/3 c melted coconut oil, 1 tsp. salt.
In large covered pot, heat 3 c water as close to boiling as possible. Add beans. Cover and soak out of oven 1
hour Add 1 tsp. salt to beans and cook in oven 4 -5 hours or until done. Melt the 1/3 c shortening and set aside
in the sun. Put the vege-burger, tomato sauce, cooked beans, onion, garlic, oregano and chili powder in a
covered baking dish and bake 20 - 30 min. While its cooking, make the topping by stirring together the flour,
sugar baking powder and salt. Stir in the cornmeal until well blended. Add eggs and milk and stir to a
smooth batter. Fold in the melted coconut oil just until blended. When meat mixture is done, remove from
oven, spoon topping over meat and bake again about 30 - 40 min. or until cornbread is done.

Tomato Soup (Condensed) Makes 2 cups.

1 c tomato powder + 2 c water = 2 c tomato sauce, 2 Tb dried onion, 3 Tb melted shortening, 6 Tb white flour,
milk if needed, tsp. seasoned salt, tsp. soda, 2 tsp. sugar.
Melt 3 TBSP. coconut oil in a canning jar in the solar oven. Place the flour, milk, salt and pepper together in
another jar, shake to mix well (no lumps!) and heat. Add heated flour mixture to the oil, and stir or shake well.
Heat another 10 -15 min. Continue to shake and cook until thickened. Add the onion, soda and sugar to the
tomato sauce and slowly blend the two sauces together. Add milk if needed to attain consistency of
condensed tomato soup. Return to solar oven and gently heat. Do not boil. (For soup, add 3-4 cups of milk
then stir and heat.)
Lentil stew. Serves 8-10. 1 tsp. Italian seasoning, 1Tbsp. celery salt, 1/3-1/2 c. dehydrated carrots, 1/3 c.
dried onions, 1-2 Tbsp. bacon flavor Bits, ( Optional) - 1/2 c. dry Veg soup mix, 1c. rice, c. TVP. 1 bay leaf, 2
c. dry lentils. Put into a 4 quart pan with3 qts. Water. Cook all ingredients in a Dutch oven on a rocket stove,
or in a solar oven for 1-2 hour or until the lentils are tender. (Remove the bay leaf ). 1 c. tomato powder can
be added to the dry ingredients, or 1 quart of canned tomatoes can be added to make Lentil soup.

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Split pea stew/soup. Serves 8-10. Use the same ingredients as for the lentil stew above except
substitute the split peas for Lentils.. optional : add 1/3 c. dry veg, soup mix , 1/3 c. dehydrated diced potatoes.

SAUCES
Alfredo Sauce...(almost ) Makes 2 cups.
c water + 1/3 c dry milk = c evaporated milk, 3/4 c Parmesan cheese, pinch of nutmeg, c dry milk + 2 c
water (2 c skim milk.)
Place 2 cups of milk in a canning jar and cook until hot (20 min). Place the c evaporated milk, Parmesan, and
nutmeg in another canning jar and shake to mix. Slowly add a little of the evaporated milk mixture to the hot
milk and shake. Repeat until its all mixed together. Return the jar to oven for 15 to 20 min. to thicken. (You
may have to add 1 Tb cornstarch and 1 Tb of water if it doesnt thicken.)

Cream of Mushroom Soup (without the mushrooms) Makes 4 cups.

c dry milk + 2 c water, 1 c white flour, 3 TBSP coconut oil, 3/4 tsp. seasoning salt, tsp. onion powder, tsp.
thyme, tsp. garlic powder, 2 tsp. Mckays chicken seasoning + 1 c water.
Melt the coconut oil in a canning jar, add the milk and heat. Heat flour and seasonings in a second jar.
Combine the two and shake well. Put the Mckays and water in a jar and place both jars in the solar oven. After
10 min. take the milk jar out and shake it well. Return to the oven for another 10 minutes. Repeat until
thickened. Remove both jars from the oven and slowly begin to add the hot broth to the thickened milk
mixture, stirring or shaking until you have the consistency that you desire...either condensed or as soup.

Marinara Sauce

Makes 4 cups.
2 c tomato paste + 4 c water (4 c tomato sauce) 1 tsp garlic powder, 1-2 Tb dried onion, 1 tsp dried basil,
tsp. oregano, tsp. salt, 1 tsp. sugar. Or use 2 - 3 tsp. Italian seasoning in place of other spices. Mix all
ingredients in 1 or 2 canning jars and let it simmer.

SNACKS AND DESSERTS

Apple Crisp Makes (1) 9x12 pan.
2 c dry apples , 3 c water, 2 Tbsp + 1 tsp. cornstarch, 3/4 c sugar, 1/3 tsp. salt, 1 tsp. cinnamon, 1/3 tsp.
nutmeg,
2 Tbsp. lemon juice.
Topping: 1 c rolled oats, 1 c brown sugar, 1 c flour, tsp. salt, 1/3 tsp. baking powder, c coconut oil.
Mix dry ingredients for apple crisp in large covered pot, add water and lemon juice; mix well. Bake in covered
dish 1 - 2 hours or until done. Mix the topping with pastry blender or fork, spread over cooked apples and
return to oven for 30 - 40 min (uncovered) until browned.

Brownies Makes 1 8x8 pan or 4 pint jars.

1 c. coconut oil, 2 c. sugar, 2 c. white flour, 1 tsp. vanilla, 4 eggs, 2/3 c baking cocoa,
tsp. baking powder, tsp salt.( Optional: 1 c chopped walnuts.)
Make your eggs. Mix oil, sugar, and vanilla. Add eggs and mix. Add flour, cocoa, baking powder, salt and
vanilla and mix.. Bake in 8x8 pan (or jars) about 45 min or until done.
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Chocolate Cake Makes (1) 9x12 pan or 6 pints 3 c white flour, 2 tsp. baking soda, 1 tsp. salt, 1 c sugar.
c cocoa, tsp. baking powder, 2 c water,
2Tb vinegar, 2/3 c. melted coconut oil g, 5 tsp. vanilla. c chocolate chips, cup walnuts.
Melt the coconut oil. Combine dry ingredients in large bowl. Mix together melted shortening, water, vinegar
and vanilla and stir into the dry mixture until smooth. Pour into 9x12 greased and floured pan (or greased jars)
and bake for 30 - 40 min or until done.

Chocolate Chip Cookies. Makes 3 dozen.

1 coconut oil;, 3/4 c. sugar, 3/4 c., brown sugar, 1 tsp, vanilla, 2 eggs, 2 c. white flour,
tsp. water, 1 tsp. salt, 1 tsp. baking soda, 1 c. chocolate chips. 1 c. nuts.
Mix coconut oil, sugars, vanilla, water, soda and salt until creamy. Add eggs, flour, nuts and chips.
Bake in oven on cookie sheets or in jars until done.

Chocolate Pudding or Pie Makes 7 cups.

3 c. pudding mix, 5 1/3 c. water (1/4 to 1/3 ratio)
In a container with a tight lid, combine mix and water and shake until blended. Let sit for 5 - 10 min until set.
Use as a pudding or make a graham cracker crust and have pie.
To make a pie crust, crumble enough crackers to equal 1 cup of crumbs. Add 1/3 c. brown sugar and 1/4 cup
melted coconut oil and press into a pie pan. Use as is or you can bake the crust in the oven until browned.

Graham Crackers
1 c. white flour, 3/4 c. wheat flour, tsp. salt, 1/3 c. brown sugar, 1/3 c. coconut oil, 1/3 c honey, 3 Tbsp.
water, 2 tsp. cinnamon, 2 tsp. sugar.
Combine all dry ingredients except cinnamon and sugar. Cut in coconut oil to consistency of cornmeal. Stir the
honey and water into dry ingredients. Divide in half and roll each half out onto ungreased cookie sheet to
thickness. Cut into squares and prick with a fork. Sprinkle with cinnamon and sugar and bake 15 - 25 min.
Store in airtight container.
Spice Cake Makes 1, 9x12 pan or 6 pint jars.
3 cups white flour, 2 c. sugar, 1 tsp. salt, 2 tsp. baking soda, 1 tsp. ground cloves, 2 tsp. cinnamon,
2 tsp. nutmeg, 2/3 c. melted coconut oil, 2 Tbsp vinegar, 1 c water, 2 eggs, 2 Tbsp vanilla.
(grease pan with 1 tsp. coconut oil+ 1 tsp. flour) optional: c raisins and c walnuts.
Melt the oil in the solar oven. Mix dry ingredients in a bowl. In another bowl, mix the melted coconut oil,
water, vinegar, eggs and vanilla and stir into the dry mixture until smooth. Pour into a greased and floured
9x12 pan or greased jars and bake about 1 hours or until done.

Tapioca Pudding

Makes 9 cups.
1 c. sugar, 9 TBSP. minute tapioca, 2 c. dry milk + 7 c. water, 3 eggs, 1 TBSP. vanilla.
Put all ingredients except vanilla into your painted canning jar. Cook in solar oven for about 30 min. Remove,
shake well and return to oven. Continue cooking and shaking jar every 15 - 20 min until tapioca swells up (total
time: 60 -75 min). Add vanilla, shake and pour into dishes. Pudding thickens as it cools.

Wheat Thins
c wheat flour, c white flour, tsp. salt, c. coconut oil, 1 Tb dry milk + c water, 1 tsp. molasses.
Melt coconut oil. Mix dry ingredients in large bowl. Combine milk and molasses and stir into dry mixture. Place
a ball of dough the size of a tennis ball in the middle of a greased cookie sheet and cover with a sheet of
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waxed paper. Roll out thinly, covering sheet. Peel off the waxed paper and cut with pizza cutter into desired
shapes. Bake 30 - 40 min or until browned and dry. Salt while hot.

Ingredients, How much to store

Some of these recipes may not be suitable for the solar oven but can be made with the rocket stove, or stove
top.
Breakfasts
Remember to add the milk, sugar and dash of salt to your breakfasts if needed. Vacuum seal cold cereal, Pop
Tarts, granola bars, flavored instant oatmeal. They have a decent shelf life and kids love them.
Malt-o-meal (1 cup, once a week) 1/4 c M/M = 1 c cooked. 28 oz. box = 4 c dry or 18 c cooked.
1/4 c x 52=13 c= .......................................................................................... 3 boxes Malt-o-meal
1 c. water per 1/4 c. malt-o-meal=52 c. (add salt) ................................... 3 1/4 gal. water
Oatmeal (two cooked cups, once a week) 1 c raw oats=2 c cooked #10 can=24 c cooked
1 c. oats x 52= 52 c = ................................................................................... 4 1/3 #10 cans oats
1/4 tsp. salt x 52 =13 tsp..................................................................................13 tsp. salt
2 c. water x 52=104 c= ................................................................................ 6 gal water
Pancakes (5-6 pancakes, once a week). 1 c Krusteaz=5-6 pancakes.. A 10 lb. bag Krusteaz = 40 c.
1 c. Krusteaz x 52=52 c= ............................................................................. 1 1/3 bags Krusteaz
1/4 c. syrup x 52=13 c=104 oz = ................................................................. 104 oz. syrup
3/4 c. water x 52=39 c= ................................................................................ 2 gal. water
Scrambled eggs (4 eggs, twice a month) The brand Ova Easy tastes the best. 4 fresh eggs x 26= 104 eggs-=8-9 dozen

Dinners
Chicken and rice (makes 6 cups, once a week)
1 c.TVP chicken flav. x 52= ................................................................................... 52 cups.TVP chicken
1 can cream of mushroom soup x 52= ...................................... 52 cans soup
1 1/2 c. rice (makes 4 c cooked) x 52=78 c= ........................................... 6 #10 cans rice
1 Tbsp. onion x 52=52 Tb= ............................................................................. 3 c dry onion
3 c water x 52=156 c= ................................................................................ 9 3/4 gal. water
Cook the rice in the water. Add the rice, TVP chicken, soup, onion and bake. Opt. top with cheese.

Chile and fry bread (6 fry breads covered with chile, once a week) Or have chile and cornbread.
1 - 15oz can chiles x 52= ............................................................................. 52 cans chile
1 c. flour x 52=78 c= ............................................................................... 6 #10 cans flour
tsp. salt x 52=26 tsp= .............................................................................. 26 tsp salt
1 Tbsp. coconut oil x 52 + 4 Tbsp for frying x 52=260 Tb ................................. 7 LB.coconut oil
Tbsp. baking powder x 52= 26 Tbsp = ............................................................ 3/4 # baking powder
3/4 c (+ or -) water x 52=39 c= ................................................................... 2 gal water
Mix the flour, salt, 1 Tbsp. oil, baking powder and most of the water together and knead. (Add more water as
necessary.) It should feel soft and elastic. Let this dough sit for 30 min. Pull off pieces of dough, flatten into
disks and fry in hot oil. Cover with the heated beans and optional cheese.

Vege-burger pie (makes 5-6 cups, once a week)

1 C.TVP beef or Vege-burger x 52= ...................................................... 52 C. dry TVP-beef
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1 can corn x 52 = ....................................................................................... 52 cans corn

1 can green beans x 52= ............................................................................. 52 cans green beans
1 can tomato soup x 52= ............................................................................. 52 cans tomato soup
2 Tb dried onions x 52=104 Tb= ................................................................ 7 cups dry onion
1 potato flakes x 52=78 c= ..................................................................... 6 #10 cans potato flakes
3 c water x 52 = 156 c= .............................................................................. 9 3/4 gal. water
Place everything except the water and potato pearls in a casserole dish and heat in the solar oven. Heat the
water at the same time. When the mixture and water is hot, add the potato pearls to the hot water, and top
the mixture with the potatoes.

Parmesan chicken (makes 7-8 cups, once a week) Make Italian bread crumbs for extra flavor.
1 c. Tvp chicken flav. x 52= ................................................................................... 52 C. TVP chicken
pound spaghetti(4 c cooked) x 52=26 pounds= ..................................... 6 #10 cans spaghetti
1 jar/can spaghetti sauce x 52= ......................................................................................... 52 jars/can sauce.
c Parmesan cheese x 52=26 c= ............................................................... 5 # Parmesan cheese
3 c. water x 52=156 c= ................................................................................ 9 3/4 gal water
Cook the spaghetti in the water. Layer spaghetti, chicken, Ragu, bread crumbs, cheese and bake.

Sweet and Sour Chicken (Makes 7 - 8 cups)

1 C. TVP chicken flav. x 52= ................................................................................... 52 C. TVP chicken
1 c rice x 52=78 c= ................................................................................. 6 #10 cans rice
3 c water x 52=156 c= ................................................................................ 9 3/4 gal. water
1 can pineapple x 52= ................................................................................. 52 cans pineapple
2/3 c vinegar x 52 =35 c =280 oz= .............................................................. 2 gal. vinegar
1 1/3 c sugar x 52 =70 c= ............................................................................. 35 # sugar
4 Tb cornstarch x 52 =208 Tb= .................................................................. 4 # cornstarch
4 Tb soy sauce x 52=208 Tb= .................................................................... 1 gal. soy sauce
1 tsp Molasses x 52= .................................................................................. 12 oz molasses
1 Tb dried onion x 52=52 Tb= ................................................................... 4 c dried onion
(opt c sliced almonds, c dehyd. celery)
Cook the rice in the water in a qt. jar or covered pot. Put the pineapple juice, vinegar, sugar, cornstarch, soy
sauce and molasses into a qt. jar. Shake well and cook in solar oven. Shake occasionally and cook until
thickened. On the bed of cooked rice place the chicken, almonds, pineapple, and hydrated celery. Pour sauce
over the top.

Sources and Websites

Local sources:
1. Winco: Buckets. New- 2 sizes, lids. Oxygen absorbers (300 cc. ) Good prices on bulk foods -5% discount
for buying foods in bulk, by the case. Also carries survival foods in # 10 cans in a few varieties.

2. Walmart.( Redding ) now carries survival food. It is located in the Isle with the Beans, & rice. They have a
nice selection.- good prices. Buckets sometimes available from the bakery

3. Smuckers factory in Chico: Buckets: used, and need washed. several sizes, 50 cents each. Also have- 55
gal. steel drums and lids for $10.00. Sometimes they have 55 gal. plastic barrels. Only open for sales to
the public on Friday a.m.s from; 8:30 a.m.- 10 30 a.m. You must go to the main office and Prepay for
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what you want -ahead of picking them out. ( inconvenient) Address is : 29 Speedway . directions exit 99
at Park Ave. Go right. go 4 lights to Midway. Turn left. Go to Speedway- turn left. go to the end. Turn L
into parking lot at the office. They will tell you where to go to get the barrels and buckets.

4. Moores Flour mill. 1605 Shasta St. - Redding. 241-9245. Good variety of grains-mostly organic.
Soybeans, wheat, etc. They sell a good hand Wheat grinder.

5. Costco: Redding. Bulk foods at good prices. Buckets sometimes available free from bakery dept.
6. LDS food cannery. Chico. -Sells bulk foods (530) 894-8302. Address: 1040 Marauder St. ( near airport)
Price list and food item order list can be downloaded at their web site: www.providentliving.org click on :
home food storage center.or to find a cannery located near you.(They no longer let individuals can foods
there.)It is all pre -canned.

7. Cash and Carry: 1152 Hartnell Ave. in Redding. Bulk food , fresh, frozen foods, and wholesale.
Web sources.
1. www.usaemergencysupply.com- Have a lot of printable articles under their Information center heading.
Good prices on Supplies: oxygen absorbers, Mylar bags, etc. They also carry Survival foods.
2. www.bulkfoods.com dried fruits, vegetables, etc.
3. www.preparedirect.com Preparedness supplies, foods- good price on Tomato powder.
4. Food saver and jar sealer attachment: www.amazon.com/foodsaver wide mouth: T03-0023-01 ; regular
mouth:T03-006-01 ; Tilia food saver accessory hose attachment.( if your machine didnt come with one)
5. Rocket Stove cooker : www.stockstorage.com Several models available on their web site.. 1-(801)3616984.
6. Solar ovens: Global Sun Oven available at many sites on line, such as : http://www.amazon.com/GlobalSun-Oven-Solar-Cooker/dp/B00286KQ1W currently the least expensive site with free shipping. The home
site for Global Sun Ovens is: www.sunoven.com there are recipes, accessories, and videos on setting up &
using the oven
7. Pressure canners : All American 921.5 ( 7 qt. pressure canner) $199.00 free S&H on www.amazon.com
search pressure canners
8. http://nazko.com/index.html -- Sunshine Nugget hand powered flour grinder. $149.00- same price and
brand as sold at Moores Flour Mill. --Good value for the money
9. www.pleasanthillgrain.com sells grains, foods, supplies and has a good selection of wheat grinders- I like
the Nutrimill electric wheat grinder.
10. Soya Soyajoy G4 - soy milk maker. (Amazon--best on the market for the money. Best price, $129.00+ free
shipping. The tofu press and Nigari, can be purchased there as well.
11. Colloidal silver generator: www.silvergen.com model SG6 auto. To learn more about the benefits of
Colloidal Silver go to this web site and print out the the colloidal Silver Hand Book.
http://www.soul-guidance.com/health/colloidalsilver.html

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